Asparagus with Indian Spices
- mild
- 81.8KViews:
- 900g leg of lamb, trimmed and cubed
- 1 tbsp rapeseed oil (or vegetable oil)
- 1 tsp cumin seeds
- 5 cloves
- 6 green cardamom
- 1 bay leaf
- 10 dried chillies
- 5 onions, diced
- 6 garlic cloves
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp kashmiri chilli powder
- 200ml full fat Greek yoghurt
Method
- Heat the oil in a heavy based pan and add the cumin seeds, once they sizzle add the 10 chillies, cracked cardamom, cloves and bay leaf.
- Add the onion and on a gentle heat, after a few minutes add the garlic and cook for about 20 minutes until golden brown.
- Stir in the ginger then increase the heat and stir in the meat to seal and cook for about 10 minutes.
- Add the salt, turmeric and chilli powder.
- Whisk the yoghurt and pour into the meat. Heat through and then reduce the temperature and place the lid on the pan. Leave this to simmer away very gently for about 40 minutes to 1 hour, stirring occasionally.
Bev Booth
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