Lamb Recipes - Shaft's Shali Lamb

Ingredients

• 15 ml/1 tbsp coriander (cilantro) seeds

• 5 ml/1 tsp cumin seeds

• 5 ml/1 tsp poppy seeds

• 25 g/1 oz/1/4 cup blanched almonds

• 1.5 ml/1/4 tsp black peppercorns

• seeds from 4 black cardamom pods

• 4 cloves

• pinch of ground mace

• 25 g/1 oz/1/4 cup desiccated (shredded) coconut

• 2 dried red chilies, soaked for 15 minutes

• 2.5 cm/1 in ginger root, chopped

• 6 cloves garlic

• 450 ml/3/4 pt/2 cups water

• 45 ml/3 tbsp oil

• 3 bay leaves

• 1 cinnamon stick

• 5 ml/1 tsp cardamom seeds

• 1 onion, grated

• 5 ml/1 tsp ground turmeric

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

• 1.5 kg/3 lb boneless lamb, cubed

• 2 tomatoes, skinned and chopped

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Method:

1. Roast the coriander, cumin and poppy seeds, the almonds, peppercorns, cardamom seeds, cloves, mace and coconut in a pan over a medium heat until slightly darkened.

2. Puree in a blender with the chilies and their soaking water, the ginger, garlic and 45 ml/3 tbsp of the water. Heat the oil and fry the bay leaves, cinnamon and cardamom seeds over a medium heat for 1 minute. Add the onion and fry until browned.

3. Stir in the puree and turmeric and cook for 5 minutes. Add the yoghurt and cook for 5 minutes. stirring. Add the meat and tomatoes and the remaining water.

4. Cover and simmer gently for about 40 minute until the meat is tender. Serve hot with rice, Nan, vegetables and raita.