Lamb Recipes - Moughal-style Lamb

Ingredients

• 90 ml/6 tbsp ghee or oil

• 5 ml/1 tsp cumin seeds

• 3 onions, finely chopped

• 4 large cloves garlic, crushed

• 2.5 cm/1 in ginger root, finely chopped

• 2.5 cm/1 in cinnamon stick

• 4 cloves

• 4 black peppercorns

• 2 bay leaves

• 1 black cardamom pod

• 500 g/18 oz boned lamb, cubed

• 50 g/2 oz/1/2 cup desiccated (shredded) coconut

• 15 ml/1 tbsp ground coriander (cilantro)

• 5 ml/1 tsp ground turmeric

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground red chili

• 1.5 ml/1/4 tsp ground mace

• 1.5 ml/1/4 tsp grated nutmeg

• salt

• 225 g/8 oz canned tomatoes

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

• 100 g/4 oz/2/3 cup raisins

• 50 g/2 oz/1/2 cup blanched almonds, halved

• 50 g/2 oz/1/2 cup cashew nuts, halved

• 50 g/2 oz/1/2 cup walnuts, quartered

• 25 g/1 oz/1/4 cup pistachios, halved

• 150 ml water

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Heat the ghee or oil in a heavy-based pan and fry the cumin seeds over a medium heat until lightly browned. Add the onions, garlic, ginger and whole spices and fry until golden brown. 

2. Stir in the meat and coconut and fry for 5 minutes. Stir in the ground spices, salt and tomatoes and cook until the liquid has been absorbed and the ghee appears on the surface. Add the yoghurt and cook until all the liquid has evaporated.

3. Add the raisins, nuts and water, bring to the boil, cover and simmer over a low heat for about 20 minutes until the meat is tender. If you are serving the dish with rice, you can add an extra 150 ml/1/4 pt/2/3cup of water.

4. Sprinkle over the garnish ingredients and serve hot with Nan, raita and a vegetable dish.