Lamb Recipes - Dry Meat Masala

Ingredients

• 500g/18oz boned lamb shoulder, cubed

• 40-0-ml/14 fl oz/ 1 3/4 cups water

• 75ml/5 tbsp ghee or oil

• 5ml/1 tsp onion seeds

• 5ml/1 tsp sesame seeds

• 4 bay leaves

• 3 large cloves garlic, chopped

• 2.5ml/1 in ginger root, chopped

• 1 onion, finely chopped

• 15ml/1 5bwsp ground almonds

• 15 ml/.1 tbsp ground coriander

• 5ml/1 5sp ground roasted cumin

• 5ml/1 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• 1.5ml/1/4 tsp ground mace

• 1.5ml/1/4 tsp grated nutmeg

• salt

• 200ml/7 fl oz/scant 1 cup water

Garnish:

• 2.5ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander

• 1 small green chili, chopped

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Method:

1. Place the lamb and water in a pan and bring to the boil. Reduce the heat, cover and cook for 30 minutes. Remove the lid and increase the heat to dry off any remaining water.

2. Heat the ghee or oil and fry the onion seeds for a few seconds until browned. Add the sesame seeds then the bay leaves, garlic, ginger rand onion and fry until golden brown.

3. Stir in the ground spices, salt and cooked meat and fry until all the liquid has been absorbed. Add 50ml/2 fl oz of water and fry until all the water has been absorbed and the ghee appears on the surface.

4. Repeat this until all the water has been absorbed and the meat is tender. Sprinkle over the garnish ingredients and serve hot with dal, raita and a kofta dish.