Source: BBC Food
Show Name: Indian Food Made Easy
Recipe Archive: http://uk-recipes.com/
39 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Lamb With Green Chillies
Recipe By : Anjum Anand
Serving Size : 4 Preparation Time: 12:00
Categories : Indian Food Made Easy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the marinade
1 tsp ground turmeric
1 tsp ground fennel seeds
1 tsp garam masala
1 Tbs white poppy seeds
salt, to taste
3 large garlic cloves
1 Tbs peeled and roughly chopped fresh ginger
1 medium onion, chopped
2 medium tomatoes, chopped
800g/1lb 12oz lamb, cut into small cubes
-- with the bone left in
For the curry
3 Tbs vegetable oil
3/4 tsp nigella seeds (available from Asian grocers)
1 tsp cumin seeds
500ml/17fl oz water
5-8 fat, short green chillies, slit
-- through the middle, seeds removed, but
-- otherwise left intact
2-3 tsp fresh tamarind paste
2 handfuls fresh coriander, leaves and stalks, chopped
1. For the marinade, place all the ingredients, excluding the lamb, for the
marinade into a food processor and blend until smooth.
2. Transfer the marinade to a bowl, add the lamb and leave to marinate for
several hours, or overnight, if possible.
3. For the curry, heat two tablespoons of the oil in a large pan, add the
nigella and cumin seeds and stir fry for about 30 seconds, or until the
cumin begins to brown.
4. Add the marinated lamb and cook over a medium heat, stirring frequently,
for about 12-14 minutes. Taste to ensure the spices have been cooked - it
should have no harsh elements.
5. Add the water and bring to the boil. Then lower the heat, cover and
simmer for 35-40 minutes, or until the lamb is tender. Check on the pot
regularly, stirring occasionally and adding more water if it gets too dry.
6. Halfway through cooking the lamb, heat the remaining oil in a small pan
and gently fry the chillies for two minutes, stirring often. Pour into the
curry.
7. Once the lamb is cooked, uncover and stir in the tamarind paste. Taste
and adjust the seasoning, add a little extra water if necessary, and stir in
the coriander. Serve with naan or rice.
Recipe Author: Anjum Anand
Recipe Source: Indian Food Made Easy
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James Lanka
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