Hot Spicy Lamb in Sauce

• This North Indian dish is traditionally served for a late breakfast or brunch. Ideally kit should be cooked all night and serve in the morning with naan bread, but it can be cooked the day before and reheated.

Hot Spicy Lamb in Sauce

Ingredients
¾ cup oil
2 ¼ pounds lean leg of Lamb, cut into large pieces
1 tbsp ground garam masala
5 medium onions, chopped
2/3 cup unsweetened yoghurt
2 tbsp tomato paste
2 tsp finely chopped fresh ginger root
2 tsp crushed garlic
1 ½ tsp salt
2 tsp chili powder
1 tbsp ground coriander
2 tsp ground nutmeg
3 ¾ cups water
1 tbsp ground fennel seeds
1 tbsp paprika
1 tbsp bhoonay chanay or gram flour
3 bay leaves
1 tbsp all-purpose flour
Naan breads or paratas, to serve

To garnish:
2 – 3 fresh green chilies, chopped
Fresh cilantro leaves, chopped
 

1. Eat the oil in a pan and add the meat and half the garam masala. Stir-fry the mixture for 7 – 10 minutes, until the meat is well coated. Using a slotted spoon, remove the meat and set aside.
2. Add the onions to the pan and sauté until golden brown. Return the meat to the pan, reduce the heat, and simmer, stirring occasionally.
3. In a separate bowl, mix the yoghurt and tomato paste, ginger, garlic, salt chili powder, ground coriander, nutmeg, and the rest of the garam masala. Pour this mixture over the meat and stir-fry, mixing the spices well into the mat, for 5 – 7 minutes.
4. Add half the water then the fennel, paprika and bhoonay chanay or gram flour. Add the remaining water and the bay leaves, lower the heat, cover and cook for 1 hour, stirring.
5. Mix the flour in 2 tbsp of warm water and pour this mixture over the curry. Garnish with the chilies and the cilantro and cook until the meat is tender and the sauce thickens. Serve with naan bread.

Serves : 6-8