Punjabi Masala Lamb Stew

This style of cooking favours dishes that use tomatoes, and in this recipe they form an integral part of the sauce.

 

 

Serves: 4

 

Ingredients:

 

600 g lamb, trimmed of all fat and cut into 1 1/2 inch cubes

3 cm ginger, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

1 red chilli, deseeded and roughly chopped

3 tbsp vegetable oil

2 onions, peeled and finely chopped

2 tsp garam masala

1 tsp ground cumin

1½ tsp cayenne pepper

1 tsp mild chilli powder

800 g chopped plum tomatoes

2 tbsp lemon juice

1 tsp salt

450 ml natural yoghurt

coriander leaves to garnish

 

Method:

 

1. Trim off any excess fat off the lamb.

 

2. Put the ginger, garlic, chilli and a tablespoon or two of water into a food processor or blender and blitz to wet paste.

 

3. Heat 2 tablespoons of oil in a wide, heavy-based pan, and when you can feel a strong heat rising add the lamb cubes and fry for about 1-2 minutes on each side, until lightly browned all over. Remove the lamb from the pan and set aside.

 

4. Add the remaining oil to the pan and add the onions, garam masala, cumin, cayenne pepper and chilli powder. Stir well and sauté gently for 3-4 minutes or until the onions have softened slightly and the spices are fragrant.

 

5. Add the ginger and garlic paste and cook for another couple of minutes.

 

6. Increase the heat and add the browned lamb, tomatoes, lemon juice and salt. Bring to the boil, then reduce the heat to a simmer and partially cover the pan.

 

7. Simmer, stirring occasionally for 50 minutes - 1½ hour or until the meat is tender and the sauce thick.

 

8. Over a low heat, gradually stir in the yoghurt and simmer for a few minutes.

 

Serve immediately with warm breads or plain basmati rice. Garnish with coriandr leaves.