lahore-style lamb

named after the city of lahore, which has been in pakistan since the independence, this hearty dish has a wonderfully aromatic flavour imparted by the winter spices such as cloves, black peppercorns and cinnamon. serve with a hot puffy naan in true north indian style.

Ingredients:

• 4 tbsp vegetable oil
• 1 bay leaf
• 2 cloves
• 4 black peppercorns
• 1 onion, sliced
• 1 lbs lean lamb, boned and cubed
• 1/4 tsp ground turneric
• 1 1/2 tsp chilli powder
• 1 tsp crushed coriander seeds
• 1 inch piece cinnamon stick
• 1 tsp crushed garlic
• 1 1/2 tsp salt
• 6 1/4 cups water
• 1/3 cup chana dhal or yellow split peas
• 1 tomatoes, quartered
• 2 fresh green chillies, chopped
• 1 tbsp chopped fresh coriander (cilantro)

Preparation:

• heat oil in a wok, karahi or large pan
• lower the heat slightly and add the bay leaf, cloves, peppercorns and onion
• fry for about 5 minutes, or until the onion is golden brown
• add the cubed lamb, turmeric, chilli powder, corriander seeds, cinnamon stick, garlic and most of the salt, and stir-fry for about 5 minutes over a medium heat
• pour in 3 3/4 cups* of the water and cover the pan with a lid or foil, making sure the foil does not come into contact with the food
• simmer for 35-40 minutes or until lamb is tender
• put the chana dhal or split peas into a large pan with the remaining measured water and a good pinch of salt and boil for 12-15 minutes, or until the water has almost evaporated and the lentils or peas are soft enough to be mashed
• if they are too thick, add up to 2/3 cups water
• when the lamb is tender, remove the lid or foil and stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan
• add the cooked lentils to the lamb and mix together well
• stir in the tomatoes, chillies and chopped fresh coriander and serve

Notes:

• boned and cubed chicken can be used in place of the lamb.
• reduce the amount of water to about 1 1/4 cups* and cook uncovered stirring occasionally, for 10 - 15 minutes, or until the water has evaporated and the chicken is cooked through.

  

Prepared: 2004-02-19

Categories: lamb

Makes: 4 servings