Recipe: Lamb with Spicy Sauce

Lamb with Spicy Sauce 1 kg lean lamb (cubed) Marinade Mild pinch chilli powder Medium ½ tsp chilli powder Hot 1 tsp chilli powder 6 cloves garlic (chopped) 2 tbsp fresh ginger root (grated) 2

Lamb with Spicy Sauce

  • 1 kg lean lamb (cubed)

Marinade

  • Mild pinch chilli powder
  • Medium ½ tsp chilli powder
  • Hot 1 tsp chilli powder
  • 6 cloves garlic (chopped)
  • 2 tbsp fresh ginger root (grated)
  • 2 tsp ground cumin
  • 2 tsp ground coriander seeds
  • 3 tbsp sunflower oil
  • 1 onion (finely chopped)
  • 4 cloves
  • 2 bay leaves
  • 2 pieces cinnamon bark
  • 2 cups beef stock
  • 200 ml plain yoghurt
  • 4 strands saffron (mixed with 2 tablespoons milk (can be replaced with 5 ml turmeric – no milk needed))
  • ¼ tsp garam masala
  1. Combine marinade ingredients in a large bowl

  2. Add meat and allow to marinate for at least 2 hours in the fridge

  3. The longer, the tastier

  4. Heat up oil in a large pan, add the onion and fry until softened and lightly browned

  5. Stir in the cloves, bay leaves and cinnamon and saute for 1 minute

  6. Add meat and allow to sizzle until brown

  7. Drop in stock and simmer for 40 – 50 minutes with the lid off until the meat is beautifully tender and most of the liquid has evaporated

  8. Stir through the yoghurt and saffron

  9. Season and sprinkle with garam masala

  10. Serve with coconut and coriander basmati rice to bring out the rich flavours


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