This recipe was given to me by a lady from Northern Pakistan, I ran into her at one of the Heathrow hotels, we got talking about food and cooking and exchanged a few ideas. This is an unusual and very yummy lamb dish.
Ingredients
- 2lb leg of lamb with bone cut into 4inch pieces
- 1 tbs salt
- 1 tbs ground cassia (or cinnamon)
- 1 tbs freshly crushed garlic
- 1 tbs freshly crushed ginger
- 4 glasses water
- half cup oil or 3 tbs ghee/butter
- 12oz finely sliced onions
- 4 tbs freshly sliced coriander
- 2 tbs lemon juice
Method
- Put the meat in a sauce pan, add salt, cassia, ginger, garlic and water. Bring to the boil then simmer covered on low heat for 1 hour or until meat is cooked through. Add more water if required.
- Dry off all liquids cooking uncovered, remove meat pieces and discard fat, return to the pan.
- Heat the oil in a frying pan, add the onions a quarter at a time, fry until golden and crisp, remove into a flat plate.
- Pour the hot oil from above (tarka) onto the meat, had half of the browned onions, lemon juice, green chillies and green coriander, mix with a wooden spoon.
- Serve with tamarind chutney, or Dried plum chutneyand a crisp green salad.
