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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe from the Globe and Mail's food section is provided by Vancouver chef Vikram Vij. If you like fruity flavours you can add dried apricots or raisins as a garnish. Ingredients:
1 kg lamb, cut into pieces |
1/2 kg plain yogurt |
2 teaspoons salt |
2 medium onions, ground in a food processor |
2 bulbs garlic, peeled and ground |
4 tablespoons oil |
1 bay leaf |
6 cloves |
8 peppercorns |
2 black cardamom pods |
4 medium onions, chopped |
1 tablespoon grated coconut, soaked and ground |
1 tablespoon poppy seed, soaked and ground |
6 tablespoons milk |
Directions:
1. Wash the meat and squeeze out all the water. Add the yogurt, salt, ground onions, ground garlic and mix thoroughly.
2. Heat oil in a heavy bottomed pot. When oil is smoking slightly and the bay leaf, cloves, peppercorns and cardamoms. Add the chopped onions and fry until golden brown, add the meat/yogurt mixture and keep stirring. Bring the heat to medium, cover the pot with a lid and let it simmer for 20-25 minutes.
3. Cook until the lamb is almost tender. Add the coconut, poppy seeds and milk and bring to a boil. Cook until the gravy thickens.
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