The amount of chilli powder used can be varied according to taste. The amounts of chilli powder and peppercorns used in this recipe make the dish quite mild.

1T cumin seeds
ΒΌ t cardamom seeds
2 x 2cm pieces stick cinnamon
8 whole cloves
10 whole peppercorns
1 cup vinegar, preferably malt vinegar
1t mustard powder
1t chilli powder, or to taste
1t paprika
1t turmeric
1t white sugar
800g boneless lamb, cut into 5cm cubes
3T oil
1 onion, finely chopped
2t ginger paste
1T garlic paste
salt to taste
3 cups hot water

Grind cumin seeds, cardamom seeds, cinnamon, cloves and peppercorns in a coffee grinder. Transfer to a bowl. Add vinegar to ground spices. Stir in mustard, chilli powder, paprika, turmeric and sugar, and mix well. Add lamb and mix thoroughly. Leave to marinate for 5-6 hours, or preferably overnight. Heat oil in a non-stick pan over medium heat. Add onion and saute until golden brown. Stir in ginger and garlic pastes and stir-fry for 30 seconds. Stir in marinated lamb and salt and cook for 2-3 minutes. Add water and bring to the boil. Reduce heat to low, cover and simmer for an hour or so, stirring now and then, or until lamb is tender. Best served with plain rice, but most enjoyable with crusty bread as well.

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