Recipe Lamb cooked in yoghurt and turmeric.

Morning Glory

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Location
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This is a rather rich creamy tasting dish. Fresh turmeric has a wonderfully subtle fragrant flavour which infuses into the lamb. The tangy mango powder offsets the richness of the sauce. If you can’t obtain mango powder you could use tamarind paste (adjust the amount, to taste).

53612


Ingredients (serves 2)
1 heaped tbsp grated fresh turmeric
1 tbsp grated ginger
1 tbsp grated garlic
3 heaped tbsp Greek style plain yoghurt
1 tsp cornflour
275 - 300g lamb neck fillet
1 medium onion sliced
1/4 tsp yellow mustard seeds
1 tbsp oil
5 whole bird's eye chillies
1 tsp mango powder
1 heaped tsp tomato puree
1/2 tsp hot chilli powder (or to taste)
1 tsp garam masala
10 - 12 Fresh curry leaves
Salt to taste
Coriander leaves to garnish

Method

  1. Cut the lamb into large pieces (approximately 9-10 pieces)
  2. Place the turmeric, ginger, garlic, yoghurt and cornflour in a large bowl and mix together.
  3. Add the lamb, mixing well. Cover and marinate for two hours or more.
  4. Place a pan over a medium heat. Add the mustard seeds and cook for a few minutes until they begin to pop. It helps if you use a pan with a lid.
  5. Add the oil and onions to a pan. Cook gently until the onions become golden brown.
  6. Add the lamb and the marinade, mango powder, chilli powder, tomato puree and 100ml of water. Stir well.
  7. Pierce the whole chillies with a sharp knife and add them to the pan.
  8. Bring to simmering point and cook gently until the lamb is tender (approximately 45 mins).
  9. Add the garam masala, mixing it into the sauce. Add salt to taste.
  10. Add the curry leaves and simmer gently for a further 5 minutes.

53613
 

MypinchofItaly

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This is a rather rich creamy tasting dish. Fresh turmeric has a wonderfully subtle fragrant flavour which infuses into the lamb. The tangy mango powder offsets the richness of the sauce. If you can’t obtain mango powder you could use tamarind paste (adjust the amount, to taste).

View attachment 53612

Ingredients (serves 2)
1 heaped tbsp grated fresh turmeric
1 tbsp grated ginger
1 tbsp grated garlic
3 heaped tbsp Greek style plain yoghurt
1 tsp cornflour
275 - 300g lamb neck fillet
1 medium onion sliced
1/4 tsp yellow mustard seeds
1 tbsp oil
5 whole bird's eye chillies
1 tsp mango powder
1 heaped tsp tomato puree
1/2 tsp hot chilli powder (or to taste)
1 tsp garam masala
10 - 12 Fresh curry leaves
Salt to taste
Coriander leaves to garnish

Method
  1. Cut the lamb into large pieces (approximately 9-10 pieces)
  2. Place the turmeric, ginger, garlic, yoghurt and cornflour in a large bowl and mix together.
  3. Add the lamb, mixing well. Cover and marinate for two hours or more.
  4. Place a pan over a medium heat. Add the mustard seeds and cook for a few minutes until they begin to pop. It helps if you use a pan with a lid.
  5. Add the oil and onions to a pan. Cook gently until the onions become golden brown.
  6. Add the lamb and the marinade, mango powder, chilli powder, tomato puree and 100ml of water. Stir well.
  7. Pierce the whole chillies with a sharp knife and add them to the pan.
  8. Bring to simmering point and cook gently until the lamb is tender (approximately 45 mins).
  9. Add the garam masala, mixing it into the sauce. Add salt to taste.
  10. Add the curry leaves and simmer gently for a further 5 minutes.

View attachment 53613

Very delicious. Bookmarked.
And I love your pans!
 
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