Ingredients
The following ingredients have 4 Servings
- 28 ozs lamb (from the shoulder)
- 2 onions (finely chopped)
- 3 cloves garlic cloves (crushed)
- walnut-sized ginger (peeled and grated)
- 1 tsp Cumin
- 2 tsps black Mustard seed
- 1 Cinnamon stick
- 2 cloves
- 2 dried chili peppers
- 2 tsps Turmeric
- 6 Tbsps Oil
- 2 Tbsps mild Vinegar
- ground cilantro (to season)
- brown sugar (to season)
- salt
- peppers
- 1.5 cups Rice
- 1 pinch Saffron
- 0.333 cup Cashews
- fresh cilantro (to garnish)
Instruction
- Cut the lamb into 2 cm/3/4 " cubes and place in a bowl.
- Heat a large dry skillet and toast cumin, mustard seeds, cinnamon, cloves, chillies and turmeric 1-2 minutes. Remove the spices from the pan, place in a mortar and grind.
- Heat 2 tbsp of oil in the skillet and fry the onion mixture for 5 minutes. Add the spices, cook for 2 minutes then add the vinegar and stir until it bubbles.
- Puree the mixture to a fine paste. Mix together with the meat and marinate for at least 8 hours or leave to marinate in the refrigerator overnight.
- Heat the remaining oil in a skillet. Remove the meat from the marinade and fry on all sides. Add 400 ml/1 1/2 cups water. Stir in the remaining marinade and simmer at a low temperature for about 1 hour. Add a little water if necessary.
- Cook the rice according to the instructions on the packet, adding the saffron to the cooking water. Toast the cashew nuts in a pan for 1-2 minutes until golden brown.
- Season the lamb with ground coriander, sugar, salt and ground pepper. Divide between bowls, garnish with fresh coriander leaves and serve with rice and cashew nuts.
