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- Balti Lamb in Yogurt and Garam Masala Sauce
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PrintBALTI LAMB IN YOGURT AND GARAM MASALA SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Blend the garam masala, cumin seeds, tomato puree, yogurt, salt, garlic, and ginger and chilli powder in a bowl .
- Add the lamb to the sauce and mix well. Cover and leave to marinate for about 1 hour.
- Heat 2 teaspoon of the oil in a heavy-based frying pan and fry the onions over a medium heat until they are crisp and golden brown.
- Remove the onions using a slotted spoon, allow to cool and then grind down by processing briefly in a food processor or with a pestle and mortar.
- Reheat the oil remaining in the pan and return the onions to the wok. Add the lamb and stir-fry for about 2 minutes.
- Cover with a lid, lower the heat and cook, stirring occasionally, for about 15 minutes or until the meat is cooked through.
- Add 100 ml of water during the cooking. Remove from the heat and set aside.
- Heat the ghee or butter with 1 teaspoon of oil and drop in the cinnamon stick and cardamoms.
- Add the dried apricot and stir over a low heat for about 10 -12 minutes. Pour this over the lamb.
INGREDIENTS
- 1 tablespoon tomatos puree (paste)
- 150 grams natural (plain) low fat yogurt
- 1 teaspoon garam masala
- ¼ teaspoon cumin seeds
- Salt to taste
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh root ginger
- 1 teaspoon chilli powder
- 250 grams boneless lean spring lamb, cut into strips
- 20 ml IDHAYAM sesame oil
- 2 medium onions, finely sliced
- 2 tablespoon ghee or unsalted butter
- 1 inch cinnamon stick
- 2 green cardamom pods
- 5 dried apricots, quartered
- 1 tablespoon fresh coriander (cilantro) leaves, to garnish
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