A gentler twist on a traditional Lamb Moghul curry, resulting in a slightly milder, curry, suitable for western palettes in the middle of a cold winter. Served with a simple tomato “Raita”, this dish is fantastic with steamed Basmati or Brown rice. By nature of the number of ingredients, this is a deceptively complex dish, but it’s actually fairly simple to cook, once you’ve completed the preparation.

The key to this recipe is SPICES, and plenty of them, as well as marinating the Lamb in milk, spices and yoghurt. In the finished product, the lamb will basically melt in the mouth.

Ingredients : 250 Grams Diced Lamb

For Marinade : 1/2 Cup Milk, Full Fat

Garam Masala 1 Tablespoons Smoked Paprika 1/2 Tablespoons Ginger Powder 3 Teaspoons Ground Cardamom Powder 2 Teaspoons Ground Fennel 1 Teaspoon Turmeric, 1/2 Teaspoon

Salt 2 Teaspoons Ground Black Pepper 1 Teaspoon 1/2 Cup plain Yoghurt 1/8 Cup Sour Light Cream Paste Ingredients : 1/2 An Onion, coarsely chopped 1 Teaspoon Ground Cinnamon 1 Tablespoon Garam Masala 2 Tablespoons Ghee 2 Tablespoons Butter 1 Teaspoon Salt 1 Teaspoon Ground Black Pepper Curry Ingredients : 2 Stalks Celery, finely diced 1 Green Capsicum, finely diced 1 Carrot, quartered and sliced 2 Potatoes, Peeled and cubed

1/4 Head of Cauliflower, broken into florets 1 Cinnamon Stick

1/2 Cup Plain Yoghurt “Raita” Ingredients 1/2 Cup Sour Light Cream 1 Cup Cherry tomatoes, chopped in half (Optional) 1 Tbsp Ghee (Optional) 1 Tsp Cumin Seeds (Optional) 3 Cardamom Pods, Crushed



METHOD :

– Mix the marinade ingredients with the lamb, and set it aside for 2 – 7 hours.

– Take the “Paste” ingredients, and blend into a puree using a food processor. Otherwise, chop onions finely and mix with the rest of the paste ingredients, extremely well.

– Take a deep large saucepan, or a Le Chasseur Casserole pot, and add the paste to it, mixing it around under medium heat. When the ghee/mix has melted down and begins to sizzle a little bit, add the lamb with the marinade.

– Stir the lamb around in the paste and marinade, until it is just cooked and coated with the paste and marinade/yoghurt. Be careful not to “boil” the mix as the Yoghurt will curdle (keep it at medium heat).

– Add the celery, capsicum, cauliflower, carrot, potatoes and 3/4 a cup of water, mix well. Add 1 cinnamon stick to the mix.

– Cook vegetables, meat, marinade and paste mix for between 1/2 an hour and 4 hours (adding water as necessary if/when the liquid all “boils off” to taste. The longer you cook it, the softer the meat, the stronger the spice flavours, and the more “melted” the vegetables become.

– 10 minutes before ready to serve, turn the heat off. When the mix has stopped “boiling”, add the yoghurt from the “curry ingredients”, mix well, and remove the pot from the heat.

– After another 5 minutes of letting the curry cool a little bit, serve with rice. If you are cooking the rice in a rice cooker, you may wish to add a cinnamon stick and/or 3 – 5 cardamom pods to the pot, to make the rice more fragrant. For an extremely rich rice, mix through a tablespoon of ghee until it is melted when the rice is ready. – For the “Raita” – Mix the chopped cherry tomatoes with the sour light cream. If you wish to make it more authentic and Indian, do the following : Crush 3 cardamom pods, and mix them with 1 teaspoon of cumin seeds. Simmer these with 1 tablespoon of Ghee in a small frypan for 3 minutes, then pour the spice/ghee mix this into the sour cream/tomato dish, and stir well.







