LAMB WITH PICKLING SPICES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large non-stick saucepan and stir-fry the seeds for about 20-30 seconds.
- Add the garlic paste with onion, ginger, chilli, coriander powder and meat. Stir-fry over a moderate for about 10-12 minutes.
- Adjust seasoning with salt and a splash of water, cover and reduce the heat to the minimum.
- Stir in half the water and continue cooking for half an hour or until the lamb is tender, stirring occasionally.
- Once the lamb is cooked, add the yogurt and remaining water, turn up the heat and toss the meat in the gravy. Cook till 2 tablespoons of sauce is left in the final dish.
- Stir in lemon juice to taste with the black peppercorns, garam masala and fresh coriander; cook for a minute and serve hot.
INGREDIENTS
- 220 grams lean lamb, boned, cubed, rinsed and patted dry
- 350 ml hot water
- 1 onion, roughly sliced
- 1 tablespoon Cooking oil
- ½ teaspoon each cumin, brown mustard, fennel seeds,
- 1 teaspoon each of onion and fenugreek seeds
- 1 teaspoon garlic paste
- 2 tablespoon low-fat yogurt, beaten
- 1 inch piece of fresh ginger, peeled and cut into shreds
- 1 green chilli, halved lengthways
- 1 teaspoon coriander powder
- ½ teaspoon black peppercorns, pounded
- ½ teaspoon garam masala
- Salt to taste
- Lemon juice to taste
- A handful of chopped fresh coriander leaves and stalks
8 comments for “Lamb with Pickling Spices”
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Posted Saturday, May 29, 2021 at 1:03:28 PM
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