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
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Combine marinade ingredients in a large bowl
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Add meat and allow to marinate for at least 2 hours in the fridge
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The longer, the tastier
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Heat up oil in a large pan, add the onion and fry until softened and lightly browned
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Stir in the cloves, bay leaves and cinnamon and saute for 1 minute
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Add meat and allow to sizzle until brown
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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
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Stir through the yoghurt and saffron
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Season and sprinkle with garam masala
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Serve with coconut and coriander basmati rice to bring out the rich flavours