Punjabi handi lamb
This authentic north Indian one-pot curry combines traditional spices with tender marinated lamb, from London restaurant Chutney Mary
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr + marinating
- Make the marinade by mixing the yoghurt, ginger and garlic purée, 1 tbsp salt, chilli, cumin and turmeric. Add the lamb pieces and mix. Marinate for 2 hours or overnight.
- Put 50ml of the oil in a pan over a medium heat and add the cinnamon, cardamom and cloves. After a minute add sliced onions and fry until golden brown. This will take 12-15 minutes. Add the ginger and garlic purée and fry for about 3 minutes. Then add the marinated lamb (having brought it to room temperature) and fry on a low heat for 10-15 minutes.
- Now put in the chilli powder, stir well and add the tomato purée. Fry for a couple of minutes. Add the garam masala. If the mixture is too dry add a little water, and cook covered until the lamb is done. When it is almost done add a little more water (if it needs it) to make a sauce. Add the lemon juice and check for seasoning.
- To finish the dish, heat the remaining oil in a tiny frying pan or saucepan. When it is hot add the crushed coriander seeds, and let it fry for a minute till they turn light brown. Pour over the curry: the infusion of coriander oil gives a lovely flavour to the dish.
PER SERVING
835 kcalories, protein 63.1g, carbohydrate 16.3g, fat 57.9 g, saturated fat 20.7g, fibre 2.1g, salt 1.09 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1721634/
http://www.bbcgoodfood.com/recipes/1721634/
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Ingredients
- 1kg lamb pieces on the bone, preferably lamb 'ossobuco' or shanks
- 90ml oil
- 1 cinnamon stick
- 4 cardamom pods
- 6 cloves
- 250g onions sliced
- 2 tbsp ginger and garlic purée (mix grated ginger with crushed garlic)
- 1 tbsp Kashmiri chilli powder
- 125g tomato purée
- 1 tsp garam masala powder
- 2 tsp lemon juice
- 2 tsp whole coriander seeds crushed
MARINADE
- 200g Greek yogurt
- 2 tbsp ginger and garlic purée
- 1 tbsp Kashmiri chilli powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr + marinating
Ingredients
- 1kg lamb pieces on the bone, preferably lamb 'ossobuco' or shanks
- 90ml oil
- 1 cinnamon stick
- 4 cardamom pods
- 6 cloves
- 250g onions sliced
- 2 tbsp ginger and garlic purée (mix grated ginger with crushed garlic)
- 1 tbsp Kashmiri chilli powder
- 125g tomato purée
- 1 tsp garam masala powder
- 2 tsp lemon juice
- 2 tsp whole coriander seeds crushed
MARINADE
- 200g Greek yogurt
- 2 tbsp ginger and garlic purée
- 1 tbsp Kashmiri chilli powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
PER SERVING
835 kcalories, protein 63.1g, carbohydrate 16.3g, fat 57.9 g, saturated fat 20.7g, fibre 2.1g, salt 1.09 g
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10 May 2012
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