Friday - - Food -

Prep time 1 hour Cook­ing time 1 hour Serves 6 1kg bone­less lamb shoul­der or leg, cubed 1 tbsp garam masala 2 tsp ground cumin 1 tsp ground co­rian­der 1 tsp ground fen­nel ½ tsp turmeric or pinch of saf­fron threads 4 tbsp veg­etable oil 1 onion, finely chopped 2 tsp finely grated gin­ger 2 gar­lic cloves, crushed 300g bar­ley 3 cups lamb stock FOR THE RAITA, COM­BINE A small hand­ful each of co­rian­der and mint leaves, chopped ½ cup plain yo­gurt Pre­heat the oven to 200°C. Mix the lamb in a bowl with the spices. Cover with cling­film and re­frig­er­ate for an hour. Heat the oil in a large, oven-proof casse­role dish, and brown the meat well, cook­ing in batches. Re­move with a slot­ted spoon and set aside. Add a lit­tle more oil to the pot if nec­es­sary and sauté onion, gin­ger and gar­lic, un­til the aro­mat­ics are fra­grant and the onions translu­cent. Add bar­ley and stir through to coat. Re­turn the lamb to the casse­role, cre­at­ing a layer on top of the bar­ley, and cover with the lamb stock. Cover with a tight-fit­ting lid or tin foil and place in the oven for 30 to 40 min­utes, un­til the bar­ley is cooked and the stock has been ab­sorbed. Sea­son with salt and pep­per and serve with dol­lops of the raita.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.