Hot and Fiery Lamb Masala
Spice it up with this hot and fiery lamb masala.
Prep Time: 15M
Cooking Time: 40M
Serves: Serves 4
- 2 tbsp ghee or 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 bay leaves
- 2 tsp whole black peppercorns, lightly crushed
- 3 tsp mild paprika
- 1-2 tsp hot chili powder
- 3 garlic cloves, finely chopped
- 2in (5cm) piece of fresh root ginger, thinly sliced
- 26-28oz (750g) jar or can of crushed tomatoes or tomato purée (passata)
- 3 tbsp heavy whipping cream
- 1/2 cup cashews, ground
- 10oz (300g) leftover roast lamb, coarsely shredded or sliced
- sea salt and freshly ground black pepper
- Heat the ghee in a large deep frying pan over low heat. Add the onion and cook gently for about 5 minutes until soft. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chili powder, stirring, and cook for a couple of minutes longer until fragrant.
- Add the garlic and ginger, and cook for a few more seconds, stirring, then pour in the passata, cream, and nuts. Bring to a boil, reduce the heat slightly, and add the lamb. Simmer gently for 25-30 minutes. Taste, and season with salt and pepper. Serve hot with basmati rice and a crisp green salad on the side.
- Stir in some fresh spinach or 1 cup of frozen peas, thawed, for the last 5-10 minutes of cooking.
- Ghee is clarified butter that is used in Indian cooking. You will find it in specialty Asian markets-it will give your masala a touch of authenticity.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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