Saturday, May 19, 2012

Lamb Maharajah


Does it really count as "Indian" food if it is  Nigella Lawson recipe?

Well, this recipe comes from her book, Feast. It certainly is Indian inspired, if nothing else. I've made this quite a few times now, and the recipe has done the email rounds. I had actually thought I'd put this here on repertoire food, but apparently not. The thing is, it isn't the most photogenic of dishes. I'll take some photos of the ingredients to pretty it up.... 

Meanwhile, Food Critic Andrew had a kitchen epiphany this evening while making a pepper sauce. He had some trouble with lumps forming and I suggested he use a whisk. Of course, he declined and threw out the mix. New batch - same problems. I came back  a few minutes later and he was using the whisk - saying "Wow! I should have been using this all along." I had just assumed that he knew what one was for, but he tells me that he hadn't. Bless him.  

As usual, I have moded the recipe to suit my own quantities/purposes. 

Lamb Maharajah - by Nigella Lawson

Ingredients
45g ghee or butter
350g onions, roughly chopped
2.5cm piece ginger
3 cloves garlic
3 small red chillies (can de-seed if less heat is required) – (or use a couple of teaspoons of chili paste like I have before)
1 tsp nigella (kalonji) seeds

3 tsps ground coriander
1 tsp garam masala
1 tsp turmeric
½ tsp black pepper
1kg lamb (neck or casserole type lamb), cut into large cubes (can also use beef)
150ml plain yoghurt
1 tspns salt
2 tblsps ground almonds
1 tblsp lemon juice
2 tblsps fresh coriander

Method
1. Heat half the ghee/butter in a large pan. Place the onions, ginger, garlic and chillies in a processor until finely chopped then tip into the hot pan. 
2. Cook for 5 minutes until softened then remove and set aside in a bowl. 
3. Heat remaining ghee/butter and add the nigella seeds, coriander, garam masala, turmeric and pepper; fry for a minute. 
4. Turn up the heat and add the lamb/beef to brown. 
5. Add  the onion mixture back into the pan along with the yoghurt and 160ml water. 
6. Stir in the salt and bring to the boil, then lower the heat to a simmer, cover and gently cook for 1 to 1 and a half hours until tender. Remove the lid and stir occasionally. You can also put this in a casserole dish, then into the oven to cook slowly at 160 degrees for 1 and a half hours instead of cooking on the stove top - or you can also put this in the slow cooker.  I generally freeze half the mixture at this point for another day. 
7. When the meat is nice and tender, stir through the ground almonds, coriander and lemon juice.
8. 
Serve with a dob of yoghurt and basmati rice. I also serve with a roti (flat bread) to mop up the juices.  

No comments:

Post a Comment