Saffron spices up flavours in lamb dish from India
1 Tablespoon ginger paste 3 medium onions, sliced
cup ground almonds Juice of 1 lime Method: 1. Dry roast the cumin, coriander and cloves. Grind the roasted spices in a pestle and mortar.
2. In a large bowl, add the diced lamb, the yoghurt and the ground spices from step 1. Mix to combine. Cover and refrigerate for at least two hours. Overnight is best.
3. In a jug add the saffron to cup of boiling water. Set aside and allow to stand 10-15 minutes.
4. Place the mint leaves, 25g brown sugar and 1 cup cold water into a blender and blend until smooth.
5. In a large fry pan heat the ghee and add the sliced chilli, bruised cardamom pods, cinnamon stick, garlic and ginger. Fry for 2-3 minutes to release the aromatic oils. Add the sliced onions and gently saute´ until soft.
6. Add the marinated lamb mixture to the pan. Mix well. Add the saffron water and threads, the ground almonds and the pureed mint mixture. Stir well. Cover the pan and simmer for 1-2 hours. Check often and add extra water or chicken stock if too dry. Cook until the lamb is tender. Season to taste. Add lime juice near the end of the cooking and mix in.
I serve this with a mix of rice and quinoa with chopped kale and chopped pistachio added.
I find adding two lemon segments to the cooking liquid keeps the rice from clumping together.
I also use smoked sea salt in the water for an interesting taste, along with four bruised cardamom pods.
Enjoy!