Lamb Coriander     


DescriptionA popular North Indian lamb dish with cori-ander
Curry TypeGhosht
StrengthMedium
DifficultyEasy to moderate
SourceMukesh J Patel, University of Edinburgh, Centre for Cognitive Science, Edinburgh, Scotland
VegetarianNo
VeganNo
Time to prepare15 mins
Time to cook2.5 hours
No. of servings3
Ingredients1 1/2 lb stewing lamb, trimmed of fat and diced
2 cups full fat natural yogurt
6 garlic cloves, crushed
4 tsp ground coriander
2 lila murcha, (fresh green chilli peppers), crushed
4 tsp paprika
3-4 tsp salt
4 Tbsp cooking oil (mustard oil is best
2 medium onions (or more to taste)
3 tsp cummin seeds
1 tsp turmeric powder
2 tsp black mustard seed
3 tsp ginger, coarsely crushed
2 tsp red chilli powder (also called cayenne pepper or lal mirch)
4 oz fresh coriander
Instructions(1) Dice the meat into bite-size cubes, and soak in
warm water for 2-3 minutes.
(2) Mix the paprika, ground coriander, salt, crushed
garlic, and crushed green chillies with yogurt
Drain the lamb and add to the yogurt marinade.
(3) Leave to marinate for at least six hours. Ideally
it should marinate in the refrigerator for 24 hours.
(4) Dice the onions into thin semi-circles. In a large
saucepan or a generous frying-pan, heat the cook-
ing oil over a high flame. Add the onions when
the oil is hot enough to "steam". Reduce the heat
to medium and stir occasionally. Fry the onions
until they change colour to a deep red/brown.
This should take 10 to 15 minutes.
(5) At this point add the black mustard seeds and stir
a few times. Then add the ginger, cummin seeds,
red chillies and turmeric powder. Increase the
heat and fry this "masala" for a couple of minutes.
(6) Add the marinated lamb to the masala and mix well.
(7) At this point you have two options, either to cook
the meat on the stove or to bake it. Stovetop
cooking takes less time but requires fairly con-
stant stirring. It should be cooked in a covered
saucepan on a low to medium flame for about 45
minutes. Add water if the sauce gets too dry and
begins to stick. For baking, transfer it to an
ovenproof casserole, cover it, and bake for 1 1/2
hours at 200 deg. F. Check occasionally, though
you are unlikely to need to add any water to the
sauce.
(8) Finally, prepare and wash the fresh coriander in
cold water. Only the leaves and the tender stems
should be retained. Chop coarsely and mix well
just before serving. If you dont have any fresh
coriander, then mix in 2-3 tsp of coriander
powder. Serve with well buttered (boiled) rice or
pita bread, and fresh salad.
NotesTake care not to burn the onions and dont overcook the masala just before mixing in the marinated meat. I think the dish tastes a lot better if it is baked. Its even better if cooked for a longer period at a lower tem-perature.
Comments... - 15/01/2007 17:19:56
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