Lamb Recipes - Lamb with Yoghurt, Mint and Coriander

Ingredients

• 150 ml/1/4 pt/2/3 cup natural (plain) yoghurt

• 45 ml/3 tbsp chopped fresh coriander ( cilantro)

• 30 ml/2 tbsp chopped fresh

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground mace

• 2.5 ml/1/2 tsp grated nutmeg

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• 500 g/18 oz boned lamb, cubed

• 75 ml/5 tbsp oil or ghee

• large pinch of asafoetida

• 5 ml/1 tsp mustard seeds

• 5 ml/1 tsp ground anise

• 1 onion, finely chopped

• 4 large cloves garlic, crushed

• 2.5 cm/1 in ginger root, finely chopped

• 225 g/8 oz canned tomatoes

• 100 ml/3 1/2 fl oz/6 1/2 tbsp wine vinegar

• 100 ml/3 1/2 fl oz/6 1/2 tbsp water

• Garnish:

• 1.5 ml/1/4 tsp garam masala

• 15 ml/ ` tbsp chopped fresh coriander ( cilantro)

• 1 green chili, chopped

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Method:

1. Blend the yoghurt, coriander and mint to a smooth paste in a blender or food processor then stir in the ground spices. Stir into the meat and leave to marinate for 2 hours.

2. et the oil or ghee in a heavy based pan and fry the asafetida an mustard sees until they start crackling. Add the anise and fry until browned.

3. Lift he lamb from the marinade, add to the pan and fry until lightly browned and all sides. Stir in the remaining marinade and cook until all the liquid has been absorbed. Add the tomatoes and cook until all the liquid has bee absorbed.

4. Stir in the wine vinegar and cook until the oil appears on the surface. Stir in the water, bring to the boil and simmer for 2 minutes until the meat is tender. Sprinkle over the garnish ingredients and serve hot with Nan or puris, rice, dal, raita and a vegetable dish.