BALTI LAMB IN YOGURT

Preparation Method :

• In a bowl, blend the tomato puree, yogurt, garam masala, cumin seeds, salt, garlic, ginger, and chilli powder.
• Add the lamb to the sauce and mix well. Cover and leave to marinate in a cool place for about 1 hour.
• Heat 10 ml / 2 teaspoons of the oil in a wok or heavy frying pan and fry the onions over medium heat until they are crisp and golden brown.
• Remove the onions using a slotted spoon, allow them 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. If required, add about 150 ml / ¼ pint / 2/3-cup water during the cooking. Remove from the heat and set aside.
• Heat the ghee or butter with the remaining 5 ml / 1 teaspoon of oil and drop in the cinnamon stick and cardamoms.
• Add the dried apricots and stir over low heat for about 2 minutes.
• Pour this over the lamb. Serve garnished with the fresh coriander leaves.