FOOD

Prep time overnight Cook­ing time 2 hours 45 mins, in­clud­ing soak­ing, mar­i­nat­ing Serves 6

Friday - - CONTENTS -

Here are your heat-and-eat ideas for a cosy win­ter of stews, cur­ries and roasts.

IN­GRE­DI­ENTS

1.2 kg bone­less lamb shoul­der, trimmed of ex­cess fat

200g yo­gurt

2 gar­lic cloves, crushed

20g gin­ger, finely chopped

1 tbsp neu­tral oil

1 onion, finely chopped

1 tbsp co­rian­der seeds

2 tsp cumin seeds

2 tsp garam masala

2 tsp (heaped) ground chilli

1 tsp ground turmeric

6 car­damom pods, bruised

4 cloves

1 cin­na­mon quill

3 fresh curry leaf sprigs, plus 1 ex­tra sprig fried in oil to serve 600ml but­ter­milk

500 ml chicken stock

130g dried chick­peas, soaked overnight in cold wa­ter, drained 1 small bunch of kale or sil­ver­beet, leaves torn ¼ cup coarsely chopped co­rian­der Warmed roti, lime cheeks, and yo­gurt mixed with cu­cum­ber and finely chopped mint (op­tional), to serve

METHOD

Com­bine lamb, yo­gurt, gar­lic and gin­ger in a non­re­ac­tive con­tainer, sea­son to taste with salt and a good grind of black pep­per, mix well and re­frig­er­ate overnight to mar­i­nate.

Heat oil in a large casse­role or wok over medium heat. Add onion and cook, stir­ring oc­ca­sion­ally, un­til translu­cent, 10-15 mins. Mean­while, pound co­rian­der and cumin seeds with a mor­tar and pes­tle un­til finely ground. Add to casse­role with re­main­ing spices, stir un­til fra­grant, 1-2 mins, then add lamb, stir­ring and turn­ing to coat, 1-2 mins. Add curry leaves, but­ter­milk and stock, bring to a sim­mer, then re­duce heat to low and cook, cov­ered for 2 hours. Add chick­peas and cook, un­cov­ered, un­til soft­ened and lamb is very ten­der, 30-40 mins. Trans­fer lamb to a bowl and strain sauce through a sieve, re­serv­ing solids.

Re­turn sauce to casse­role, place over high heat and cook, skim­ming oc­ca­sion­ally, un­til re­duced by twothirds, 30 mins. Add kale and co­rian­der and re­turn lamb and re­served solids to casse­role. Serve with curry leaves, roti and cu­cum­ber-mint yo­gurt.

But­ter­milk and yo­gurt thicken and add a rich fin­ish to this In­dian-style curry, yet also coun­ter­act the heav­i­ness of the lamb. Look for prop­erly cul­tured but­ter­milk with­out ad­di­tives or thick­en­ers for the best flavour. This curry also works well with large cuts of chicken on the bone. Be­gin the recipe a day ahead to soak the chick­peas and mar­i­nate the lamb.

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