Lamb Pasanda
Ingredients:
2 tbsp ghee or vegetable oil
2 onions, thinly sliced
2 garlic cloves
1 tsp chilli powder
1 tsp ground ginger
2 tsp ground coriander
½ tsp each ground turmeric, cardamom and cloves
1 cinnamon stick
700g/1½lb lean lamb, cubed
300ml/½ pint/1¼ cups coconut milk
2 tbsp lemon juice
boiled rice and yogurt cucumber raita to serve
Method:
1 Heat the ghee or oil in a large pan over a high heat, add the onions and garlic and cook for 5 minutes until starting to soften and brown.
2 Add the ground spices and cinnamon stick to the pan and cook, stirring, for 2 minutes. Add the lamb and cook over a high heat, stirring all the time, until browned all over.
3 Add the coconut milk and 150ml/¼ pint/ scant ⅔ cup water. Stir in the lemon juice and bring to the boil. Reduce the heat and simmer gently for 1½ hours or until the lamb is tender.
4 Serve with boiled rice and yogurt cucumber raita.
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