Lamb Recipes - Baruchi Braised Lamb

Ingredients

• 45ml/2 tbsp oil

• 150g/5 oz onions, sliced

• 1cm/1/2 in ginger root

• 1 bulb garlic

• salt

• 675g/1 1/2 lb boned lamb, cubed

• 459g/1 lb potatoes

• 120ml/4 fl oz/1/2 cup ghee

• 2.5ml/1/2 tsp cardamom seeds, ground

• 2.5cm/1 in cinnamon stick, ground

• 2 dried red chilies

• 2.5ml/1/2 tsp ground saffron

• 150ml/1/4 pt/2/3 cup coconut milk

• 300ml/1/2pt/1 1/4 cups milk

• juice of 1/2 lemon

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Method:

1. Put the meat, pulses, vegetables, turmeric and salt into a heavy based pan and add just enough water to cover. bring to the oil then simmer gently for about 50 minutes until the meat is tender.

2. Remove the meat the puree the pulse and vegetable mixture and return all the ingredients to the pan. Heat the oil and fry the onions until golden brown. Reserve half of them for garnish and add the rest to the meat.

3. Fry the fenugreek and cumin seeds, coriander, ginger rand garlic until well browned then add to the meat wit the garam masala. Extract the pulp from the tamarind, discard the seeds and all the pulp to the meat.

4. Simmer for 10 minutes the garnish with the reserved onions and serve hot with rice and vegetables.