Post by April B. on Feb 11, 2003 12:38:41 GMT -6
Serves At least six
Cooking time: 1 hour 45 minutes
6 cardamom pods
1tsp cumin seeds
½ - 1tsp chilli flakes
2tbsp ground coriander
1tbsp paprika
5cm piece fresh ginger
3 cloves garlic
3 onions
3tbsp vegetable oil
1.3kg Boneless lamb cut into 5cm chunks
1 cinnamon stick
1 star anise
400mls coconut milk
50g fresh mint leaves.
Method:
1.Split the cardamom pods and extract the seeds. Roughly crush the cumin seeds and chilli flakes using a pestle and mortar, then stir in the coriander and paprika.
2.Roughly chop the ginger, garlic and two of the onions. Process in a food processor or blender to form a rough paste. Add the spices, mix briefly until evenly coloured, and then tip in a bowl. Slice the remaining onion. Heat the oil in a pan, add the sliced onion and cook for 5 minutes, until lightly coloured. Add the spice paste and cook gently, stirring, for 5 minutes, until it has darkened slightly.
3.Add the lamb to the pan and stir well to coat the pieces in the spice paste. Pour in 425mls water, add the cinnamon and star anise and bring to the boil. Add plenty of salt and pepper, cover tightly and simmer for 1 ½ hours, until the lamb is meltingly tender. Remove the lid for the last half an hour, to reduce and thicken the liquid slightly.
4.Remove the cinnamon and star anise then stir in the coconut milk and simmer for 5 minutes. Roughly chop the mint. Taste, adding more salt if necessary, then stir in the mint.
Serving suggestion:
Serve with Crunchy Cucumber and Carrot Salad and Sultana and Pistachio Rice.
Leftover Potential:
Even better the next day as flavours develop over time.
;D
Cooking time: 1 hour 45 minutes
6 cardamom pods
1tsp cumin seeds
½ - 1tsp chilli flakes
2tbsp ground coriander
1tbsp paprika
5cm piece fresh ginger
3 cloves garlic
3 onions
3tbsp vegetable oil
1.3kg Boneless lamb cut into 5cm chunks
1 cinnamon stick
1 star anise
400mls coconut milk
50g fresh mint leaves.
Method:
1.Split the cardamom pods and extract the seeds. Roughly crush the cumin seeds and chilli flakes using a pestle and mortar, then stir in the coriander and paprika.
2.Roughly chop the ginger, garlic and two of the onions. Process in a food processor or blender to form a rough paste. Add the spices, mix briefly until evenly coloured, and then tip in a bowl. Slice the remaining onion. Heat the oil in a pan, add the sliced onion and cook for 5 minutes, until lightly coloured. Add the spice paste and cook gently, stirring, for 5 minutes, until it has darkened slightly.
3.Add the lamb to the pan and stir well to coat the pieces in the spice paste. Pour in 425mls water, add the cinnamon and star anise and bring to the boil. Add plenty of salt and pepper, cover tightly and simmer for 1 ½ hours, until the lamb is meltingly tender. Remove the lid for the last half an hour, to reduce and thicken the liquid slightly.
4.Remove the cinnamon and star anise then stir in the coconut milk and simmer for 5 minutes. Roughly chop the mint. Taste, adding more salt if necessary, then stir in the mint.
Serving suggestion:
Serve with Crunchy Cucumber and Carrot Salad and Sultana and Pistachio Rice.
Leftover Potential:
Even better the next day as flavours develop over time.
If you like a bit of spice and a little bit of flavour this is the perfect dish!