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What You Need:
(To Serve: 4)
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MASALA
¼ cup untoasted, unsalted cashews
3 dried hot red chilies, stemmed and seeded
A 1-inch piece of fresh ginger root, scraped and quartered
A 2-inch piece of stick cinnamon, wrapped in a kitchen towel and crushed with a rolling pin
¼ teaspoon cardamom seeds
3 whole cloves
2 large garlic cloves, peeled
2 tablespoons white poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
LAMB
½ teaspoon saffron threads
6 tablespoons ghee
1 cup finely chopped onions
2 teaspoons salt
½ cup unflavored yoghurt
1½ pounds lean boneless lamb leg, cut into 2-inch cubes
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon fresh lemon juice
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Translate this recipe:
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| How To Cook: |
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MASALA:
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1. To make the masala, combine the cashews, chilies, ginger and 1 cup of cold water in the jar of an electric blender. Blend at high speed for 1 minute, or until. the mixture is reduced to a smooth puree. Turn the machine off and scrape down the sides of the jar with a rubber spatula.
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2. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin, and blend again until the mixture is completely pulverized. Set the masala aside.
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LAMB:
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1. Place the saffron in a small bowl, pour in ¼ cup of boiling water, and let it soak for at least 10 minutes.
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2. Meanwhile, in a heavy 10 -to 12 -inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
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3. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, then stir it and its soaking liquid into the skillet.
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4. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1 tablespoon of. the fresh coriander over the lamb and continue cooking, tightly covered, for 10 minutes more, or until the lamb is tender.
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5. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
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