The lamb for this dish will need to be prepared in advance as it requires marinating. Will serve three or four.
Preparation and cooking time: 35-40 minutes.
Ingredients :
1 lb (450g) lean lamb
1/2 teaspoon salt
1 cup plain yoghurt
4 tablespoon vegetable oil
3/4 pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
1/2 teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon roughly chopped cashew nuts (optional)
4 tablespoon double cream
1 tablespoon finely chopped green coriander
Preparation Method :
1. Wash the meat and cut into slices about a ¼ inch (0.5cm) thick and three inches (7.5cm) by two inches (5cm). Boil in salted water for 15 minutes until the meat is tender.
2. Mix the yoghurt and the salt in a bowl and put in the meat slices whilst still hot. Stir, coating the meat well and marinate for at least two hours or up to 24 hours.
3. Heat the oil in a large deep frying pan, pour in the sauce and bring it to the boil. Stir in the salt and paprika and cook on high heat for five minutes stirring frequently.
4. Now turn down the heat and stir in the garam masala, cummin, and nuts. Also add the meat, shaking off as much of the yoghurt as you can. Stir and simmer for five minutes or so.
5. Spoon off any oil and stir in the cream and half the coriander. Simmer for a minute.
6. Sprinkle the remaining coriander on top just before serving.
Preparation and cooking time: 35-40 minutes.
Ingredients :
1 lb (450g) lean lamb
1/2 teaspoon salt
1 cup plain yoghurt
4 tablespoon vegetable oil
3/4 pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
1/2 teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon roughly chopped cashew nuts (optional)
4 tablespoon double cream
1 tablespoon finely chopped green coriander
Preparation Method :
1. Wash the meat and cut into slices about a ¼ inch (0.5cm) thick and three inches (7.5cm) by two inches (5cm). Boil in salted water for 15 minutes until the meat is tender.
2. Mix the yoghurt and the salt in a bowl and put in the meat slices whilst still hot. Stir, coating the meat well and marinate for at least two hours or up to 24 hours.
3. Heat the oil in a large deep frying pan, pour in the sauce and bring it to the boil. Stir in the salt and paprika and cook on high heat for five minutes stirring frequently.
4. Now turn down the heat and stir in the garam masala, cummin, and nuts. Also add the meat, shaking off as much of the yoghurt as you can. Stir and simmer for five minutes or so.
5. Spoon off any oil and stir in the cream and half the coriander. Simmer for a minute.
6. Sprinkle the remaining coriander on top just before serving.
