Name: Braised lamb and yoghurt
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 1 brown onion (150g), chopped coarsely; 1 tablespoon grated fresh ginger; 2 clove garlic, crushed; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1/2 teaspoon cardamom seeds; 2 tablespoon lime juice; 1.5 kilogram boned leg of lamb, chopped coarsely; 30 gram butter; 1/4 teaspoon cayenne pepper; 2 teaspoon ground turmeric; 1 teaspoon garam masala; 2/3 cup (190g) plain yoghurt; 2/3 cup (160ml) cream; 1 cup (250ml) water; 400 gram can chickpeas, rinsed, drained; 2 tomatoes (380g), chopped coarsely; 1 tablespoon plain flour; 2 tablespoon water, extra; 1/4 cup chopped fresh flat-leaf parsley

Ingredients

1 brown onion (150g), chopped coarsely

1 tablespoon grated fresh ginger

2 clove garlic, crushed

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon cardamom seeds

2 tablespoon lime juice

1.5 kilogram boned leg of lamb, chopped coarsely

30 gram butter

1/4 teaspoon cayenne pepper

2 teaspoon ground turmeric

1 teaspoon garam masala

2/3 cup (190g) plain yoghurt

2/3 cup (160ml) cream

1 cup (250ml) water

400 gram can chickpeas, rinsed, drained

2 tomatoes (380g), chopped coarsely

1 tablespoon plain flour

2 tablespoon water, extra

1/4 cup chopped fresh flat-leaf parsley

Method

1.Blend or process onion, ginger, garlic, seeds and juice until well combined. Combine blended mixture and lamb in medium bowl until lamb is well coated. Cover; refrigerate 3 hours or overnight.

2.Heat butter in large saucepan; stir in cayenne, turmeric and garam masala over medium heat 1 minute.

3.Stir in yoghurt, then lamb mixture; cook, stirring, over high heat until lamb is well browned. Stir in combined cream and the water; bring to the boil. Reduce heat; simmer, uncovered, about 1 hour or until lamb is tender. Stir in chickpeas and tomato.

4.Stir in blended flour and the extra water; stir over high heat until sauce boils and thickens. Stir in parsley; serve with lime wedges, if desired.

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Ingredients

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