Achari Lamb

This is an adaptation of a traditional southern Indian dish. I say an adaptation as there can never be a definitive version of such things, but the following is pretty close to what one would find in its homeland. The quantity of chillies would vary considerably, of course. One makes it delightfully zesty to my taste, without smothering the rich flavours of the other spices.

 

Ingredients.

½ teasp whole cumin.

½ teasp whole fennel seed.

4 cloves of garlic, peeled, chopped.

½ teasp dry ginger.

1 tsp ground fenugreek.

½ tsp ground turmeric.

1 tsp ground cumin.

Salt to taste.

1 medium brown onion, peeled and chopped.

3 ripe tomatoes, chopped.

½ cup tomato paste.

1 160ml can coconut milk.

1 dried chilli, seeds removed, chopped.

Juice and zest of 1 lemon.

½ cup olive oil.

300-400g diced lamb.

Coriander greens to garnish.

 

Preparation.

Mix the whole seeds and the garlic together and set aside. Mix the ginger, fenugreek, cumin, turmeric and salt together and set aside. Whizz together the onion, tomatoes, tomato paste, coconut milk and set aside. Deseed the chillies, dice and place them in a small bowl with the lemon juice and zest. Set aside.

 

Method.

Heat the oil over a hot flame and add the whole seed mix. Fry until they begin to pop then add the meat. Stir fry until sealed and add the dry spice mixture. Stir fry for about a minute then add the tomato mixture. Stir well until thoroughly coated.

Bring to the boil then reduce the heat, cover and simmer for 30 minutes. Add the chilli mixture, stir through, bring to the boil again and simmer for another 10 minutes.

 

Serve with: Rice and stir fried vegetables.

 

Serves: 2.

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