Friday - - Recipe Cards -

Prep time 20 mins Cook­ing time about 2 hours

4 tbsp oil 1 ½ kg deboned leg of lamb, cubed 200ml yo­gurt 2 tsp corn­flour 500ml wa­ter FOR NUT PASTE, PURÉE TO­GETHER: 100g blanched al­monds or cashews, toasted 2 tbsp white sesame seeds 5cm fresh gin­ger, peeled 4 cloves gar­lic, peeled 3 onions, quar­tered Juice of 1 lemon FOR SPICE MIX­TURE, MIX: 1 tbsp ground co­rian­der 1 tbsp ground cumin ½ tsp turmeric pow­der ½ tsp ground cloves 6 green car­damom pods (op­tional) 5cm cin­na­mon stick

Heat 2 tbsp oil in a saucepan and brown the meat. Set aside. Heat the re­main­ing oil in the same pan and add the nut paste then lower the heat. Sauté con­tin­u­ously for about 5 min­utes or un­til the paste turns golden brown. Add the spice mix­ture and sauté for an­other 2 min­utes. Whisk the yo­gurt, corn­flour and wa­ter to­gether. Add the lamb and the yo­gurt mix to the saucepan. Mix well and sea­son with salt and black pep­per. Cover and sim­mer un­til the meat is ten­der, about 90 min­utes. Serve with steamed bas­mati rice, and a sprin­kling of co­rian­der.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.