I tried this for the first time and it was well received in my
home. I wanted to make it with roasted
veg, but didn’t get time, so made it alone.
Ingredients:
1kg lamb chunks, with or without bone.
For the marinade:
4 tablespoons yoghurt
Juice of one lemon
2 tablespoons of olive oil
1 heaped teaspoon garlic paste
1 level teaspoon ginger paste
1 teaspoon garam masala powder
half teaspoon cumin powder
half teaspoon coriander powder
1 teaspoon chilli powder
1 and a half teaspoon of salt
Method
Mix all of the ingredients well and then use to marinade the lamb,
making sure everything is well coated.
You can either make leave for 4-6 hours as I did or make the day
before and leave overnight for the best flavour.
Cover with foil and cook for about 45 minutes until lamb is tender
and cooked through. Then pour our any excess juices/released water leaving about
two tablespoons behind in the cooking tray.
Remove the foil and cook for a further 10 minutes in the oven, or
till lamb starts to brown nicely.
I always think that lamb on the bone has so much flavour, but in
this case I think this dish is nice with boneless cubes. My local butchers are
selling lamb £10 with bone and £20 without the bone, so with bone it is. We just
happen to be in the season where the really tender lamb comes through, so the
meat we got was really nice.
My pic below isn’t great, but everyone in my household gave this dish
the thumbs up. We had this with naan, potato salad and dips.
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