- Heat a thin layer of oil in a heavy-bottomed pot and seal the lamb in 2-3 lots. Set aside and wipe out the pot.
- Process the ginger with the garlic, chillies and onion until a paste is formed.
- Toast the cumin and coriander seeds in a dry pan until they start to pop. Then grind with a mortar and pestle (or in a food processor).
- Heat a little oil in the pot and fry the ground spices with the turmeric and cardamom, continually stirring to toast the spices. Then add the onion paste and gently cook for a few minutes, continually stirring.
- Return the lamb to the pot and toss to coat well.
- Add the stock with the tomatoes, salt and chilli paste. Mix well and bring to the boil. Then, turn down the heat, cover and gently simmer for about 1½ hours until the meat is tender.
- Throw in the spinach, stir and cook to wilt. Taste for seasoning.
- To serve, mound the rice in individual bowls and top with the lamb, plenty of sauce and a good dollop of yoghurt.
- vegetable oil
- 1 kg lamb shoulder, cut into largish chunks with some bone
- a large piece of fresh ginger, peeled & roughly chopped
- 3 large garlic cloves, roughly chopped
- 3 long green chillies, roughly chopped
- 1 large onion, roughly chopped
- 1 heaped tspn cumin seeds
- 1 heaped tspn coriander seeds
- 1 heaped tspn turmeric
- 3 cardamom pods, smashed a little
- 2 cups chicken stock
- 5 medium, ripe red tomatoes, cored & quartered
- a good pinch of sea salt
- 1 tbsp chilli paste
- 2 good handfuls baby spinach, washed well & stalks removed
- plain yoghurt
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.