Today I made lamb with yogurt for dinner.
I got the recipe from Hamlyn’s Complete Cookbook and made modified it by adding potatoes.
The ingredients are :
4 tablespoons oil
1 medium onion, finely chopped
6 cardamom pods
5cm / 2-inch piece of cinnamon stick
4 1/2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cloves (i used crushed cloves, got no available ground ones)
1-2 teaspoons chilli powder
1/2 teaspoon grated nutmeg
1 tablespoon paprika
300 grams/ 10 oz natural yougurt (i used nonfat, that’s available when I checked the fridge:-) )
750 grams / 1 1/2 lb lamb shanks
1 large tomato, chopped
I’m lucky to have almost all of the spices in the kitchen.i found out that some are common ingredients when I make Malaysian curry too.
So let us start:
1.Heat the oil in a large saucepan. Add the onions, cardamom and cinnamon and fry for about 5 minutes.
2. Stir in the coriander, cumin, turmeric, cloves, chilli powder and nutmeg and fry until dry, then add two tablespoons water and cook, stirring, for 5 minutes, adding a little more water if necessary.
3.Put the lamb,coat it with the spices, sealing the flavour for a few minutes.
4.Add the paprika and gradually stir in the yougurt. Add the tomato and salt to taste and mix well.
Bring to simmering point, cover and cook under very low heat for an hour or until meat is tender or fall-off-the-bone tender:-) .
You can also set it as a one-dish-meal by serving it with potatoes.
Garnish with fennel sprigs or mint leaves to serve.
Goes best with cucumber salad.
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