serves 4
ingredients
1⁄2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style yogurt
700g/11⁄2lb lamb, cubed
2 tablespoons finely chopped
fresh coriander
1 tablespoon freshly squeezed
lemon juice
For the masala
50g/2oz unsalted cashew nuts
3 dried red chillies
2.5cm/1in piece of fresh root
ginger
5cm/2in cinnamon stick
1⁄4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
• To make the masala, put the cashew nuts, chillies, ginger and 225ml/
8fl oz cold water in a blender or food processor. Whiz at high speed for
1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds,
coriander seeds and cumin. Blend again until the mixture is completely
pulverized. Set the masala aside.
• Put the saffron in a small bowl, add the boiling water and leave to soak
for at least 10 minutes.
• In a heavy frying pan, heat the ghee or butter over a medium heat. Add
the onion and, stirring constantly, sauté for 8 minutes until soft and
golden brown.
• Stir in the salt and the masala, then add the yogurt. Cook over a
medium heat, stirring occasionally, until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
Stir the saffron and its soaking liquid into the pan. Reduce the heat to
low, cover tightly and cook for 20 minutes, turning the lamb from time to
time. Scatter half the coriander over the lamb and continue cooking,
tightly covered, for a further 10 minutes or until the lamb is tender.
• To serve, transfer the entire contents of the pan to a warmed serving
dish, and sprinkle the top with the lemon juice and the remaining
coriander. Serve hot with boiled basmati rice.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น