Ingredients
The following ingredients have 4 Servings
- 2kg diced lamb
- 1/2 tbsp ground turmeric
- 250ml (1 cup) plain yoghurt
- peanut oil
- 6 onions, sliced
- 4 cloves garlic, crushed
- 2 tbsp fresh ginger, grated
- 2 tbsp ground coriander
- 3/4 tbsp ground cardamom
- 3/4 tbsp ground cumin
- 1 tbsp poppy seeds
- 10-15 birds eye chillies, split, deseeded and finely chopped
- 150g blanched almonds, roasted lightly and ground salt
- bouquet garni of 3 cinnamon sticks, 6 cloves, 4 whole star anise, a couple of bay leaves and peppercorns
- 1 bunch fresh coriander, rinsed, the leaves picked from the stem
Instruction
- <p>Mix the lamb in the yoghurt and turmeric and refrigerate overnight.</p> <p>Heat a large pot over a medium heat, add a generous splash of oil and cook the onion until clear. Add the garlic and ginger, stirring well and cooking only briefly as garlic burns quickly and easily.</p> <p>Add the marinated meat and stir through the onions well. Dust the spices over the top and add poppy seeds, chilli, almonds and about a teaspoon of salt. Stir well to combine. Bury the bouquet garni in the centre of the pot.</p> <p>Cover and cook on the lowest heat for 90 minutes, stirring periodically.</p> <p>Remove the lid and cook a further 45 minutes, or thereabouts. The meat should be tender but not breaking down. Check seasoning. Add coriander leaves just as you serve.</p> <p> </p>
