29 April 2010

Recipe: Lamb with Spicy Sauce

Lamb with Spicy Sauce

Logan Josh
Preparation Time: 15 minutes.
Marinating Time: 2 Hours.
Cooking Time: 1 Hour 10 minutes.

1kg lean lamb, cubed

Mild: Pinch of chilli powder. Medium: 1/2 teaspoon. Hot: 1 teaspoon.
6 cloves garlic, chopped
2 tablespoons fresh ginger root, grated
2 teaspoons ground cumin
2 teaspoons ground coriander corns
3 tablespoons sunflower oil
1 onion, finely chopped
4 cloves
2 bay leaves
2 pieces cinnamon bark
2 cups beef stock
200ml plain yoghurt
4 strands saffron, mixed with
2 tablespoons milk (can be replaced with 5ml turmeric - no milk needed) 1/4 teaspoon garam masala

Combine marinade ingredients in a large bowl. Add meat and allow to marinate for at least 2 hours in the fridge. The longer, the tastier. Heat up oil in a large pan, add the onion and fry until softened and lightly browned. Stir in the cloves, bay leaves and cinnamon and saute for 1 minute. Add meat and allow to sizzle until brown. Drop in stock and simmer for 40 - 50 minutes with the lid off until the meat is beautifully tender and most of the liquid has evaporated. Stir through the yoghurt and saffron. Season and sprinkle with garam masala. Serve with coconut and coriander basmati rice to bring out the rich flavours.

A fruity Pinotage complements this dish beautifully. This varietal is made in many different styles, so look for a Pinotage which displays classic fruit characteristics and banana-like nuances.


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