To serve 4
- 2 pounds lean boneless lamb, preferably leg or shoulder, sliced 1 inch thick and cut into 2-by-1 inch pieces
- ¼ teaspoon ground hot red pepper
- 1 teaspoon salt
- 1 cup unflavored yoghurt
- 1 tablespoon scraped, finely chopped fresh ginger root
- ¼ teaspoon asafetida (if available) dissolved in 1 tablespoon hot water
- ¼ cup ghee
- Freshly ground black pepper
- ½ teaspoon turmeric
- 2 tablespoons finely chopped fresh coriander
- 1 cup water
- ½ teaspoon garam masala (opposite)
- A pinch of ground nutmeg, preferably freshly grated
Place the lamb in a large shallow baking dish and sprinkle it evenly with the red pepper and salt. Combine the yoghurt, the chopped ginger root and the dissolved asafetida (if you are using it), and when they are well mixed pour them over the lamb, turning the pieces of meat about with a large spoon to coat them well on all sides.
Cover the dish tightly with aluminum foil or plastic wrap and marinate the lamb at room temperature for at least 1 hour or in the refrigerator for at least 2 hours.
In a heavy 10- to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Stir in a liberal grinding of black pepper and the turmeric, then add the lamb and its marinade and, turning and stirring the meat constantly, bring to s boil over high heat. Cover the skillet tightly, reduce the heat to the lowest possible point, and simmer undisturbed for 1 hour.
Sprinkle the lamb with coriander and pour ½ cup of the water down the sides of the pan. Then cover again and simmer for 15 minutes longer. Stir in ¼ cup of the water, cover, and cook for about 15 minutes; then stir in the remaining ¼ cup of water, cover, and cook for about 10 minutes, or until the lamb is tender and shows no resistance when pierced with the point of a small, sharp knife. Taste for seasoning.
To serve, mound the lamb on a deep heated platter, moisten the meat with the liquid remaining in the skillet, and sprinkle the top with garam masala (opposite) and a pinch of nutmeg.
by : inforesepTags: