When i was first given this book for Christmas, this is the dish i couldn't wait to make, and it didn't disappoint. It's worth getting organised and marinating the lamb the night before. I didn't, so can only imagine just how good this dish would have been if i had been a bit more organised!
Serves 6 (generously)
200ml natural yoghurt
1 heaped tsp dried chilli flakes (or chilli powder)
1 fat thumb-sized piece of root ginger, grated
1/2 tsp turmeric
4 cardamom pods
3 bay leaves
1/2 tsp ground cinnamon
1kg diced lamb or mutton
4 tbsps groundnut or sunflower oil
1.5 tsps mustard seeds
1 medium spanish onion, chopped
100g ground almonds
400-500ml chicken stock
500g pumpkin or butternut squash, diced
150g frozen peas (I didn't add these)
1 green pepper, diced
4 vine-ripened tomatoes, cut into wedges
a big handful of coriander
salt and pepper
Put the yoghurt, chilli, ginger, turmeric, cardamom, bay leaves and cinnamon into a bowl. Add the meat and move it around to make sure it's well coated and leave to marinate overnight (or for as long as you can).
Next day, heat the oil over a medium heat in a large heavy-based pan and fry mustard seeds until they begin to pop.
Add the chopped onion and stir for a couple of minutes, then tip in the meat with its marinade and gently cook on all sides for 5-10 mins. Next, add the ground almonds and stir well.
Pour in enough stock to just cover the meat, season with salt and lots of black pepper and bring to a slow simmer. Leave simmering with the lid on for 1 hour 30 minutes, stirring regularly to prevent the almonds sticking to the bottom of the pan. After this time, the lamb should be softening nicely (might need longer if you use mutton).
Then add the diced pumpkin and green pepper and push under the surface of the liquid (adding more stock if required).
Let it bubble away for 20-30 mins longer with the lid off, stirring frequently, until the pumpkin is just beginning to lose its shape and the lamb is nice and tender.
Turn off the heat, add the tomatoes and peas and stir so they are all submerged, then put the lid back on and leave for 10 mins to allow them to soften up.
Check the seasoning, give a good last stir to smash up the tomatoes a bit and serve with rice, yoghurt and a handful of coriander on top.
My friend enjoyed it (and took the photo for me!)