Recipe Whey braised lamb with cloves and curry leaves

[Morning Glory]

I made this dish with whey from making labneh, a soft cheese made from straining Greek style full fat yoghurt through cheesecloth overnight. Whey tenderises the lamb and adds a delicious tang to the meat. The cloves and curry leaves add a musky, savoury flavour reminiscent of game dishes. Don’t be fooled by the few ingredients and simplicity of the cooking. This dish has complex flavours. Serve with rice or potatoes.

Ingredients (serves 2)
350g - 400g lamb neck fillet
8 or 9 whole cloves
2 fat cloves of garlic, smashed
150ml whey (plus a further 100ml for braising)
1 tbsp vegetable oil
1 large onion, sliced
10 fresh curry leaves (plus a few to decorate)
1 heaped tbsp tomato paste
Salt to taste

Method

1. Cut the lamb fillet into 8 or 9 large pieces, studding each piece with a clove.
2. Place the lamb and smashed garlic in a bowl and cover with approximately 150ml of whey. Cover the bowl and marinate for 24hrs.
3. Heat the oil in a pan large enough to hold the lamb pieces. Add the sliced onion and fry gently until golden brown. Remove the onion and set aside.
4. Remove lamb from the marinade (reserving the liquid and garlic). Pat the lamb pieces dry and add to the pan. Fry on medium heat until lightly browned on all sides.
5. Add the curry leaves and fry briefly. Add the onions, the reserved marinade and garlic plus 100ml of whey to the pan. Bring to a simmer.
6. Add the tomato paste, mixing well. Simmer gently for 2 hours or until the the lamb is tender and the sauce is reduced. Add water or more whey if the sauce evaporates too much. Add salt to taste
7. Garnish with a few fried curry leaves.