Preparation time: 20 minutes, plus marinating
Cooking time: 1 hour 10 minutes
Serves: 4
Each serving contains:
Kcals: 380; g fat: 24; g saturated fat: 15
Ingredients:
* 75g low-fat plain yogurt (plain dahi)
* 1 tablespoon Ginger Puree (adrak ki puree)
* 1 tablespoon Garlic Puree (lahsun ki puree)
* 1 large onion, finely chopped (baareek kate pyaaz)
* ½ teaspoon ground turmeric (peesi hui haldi)
* ½-1 teaspoon chilli powder (mirch powder)
* 1 teaspoon paprika (laal shimla mirch)
* 675g boneless leg of lamb, cut in 2.5cm cubes, plus 225g bones (mutton)
* 1½ teaspoons ground Roasted Coriander (bhune hue sabut dhaiye ke beej peeske)
* 1½ teaspoons Ground Roasted Cumin (bhunnke peese hue jeere)
* 55g creamed coconut, grated, or desiccated coconut, ground in a coffee or spice mill until smooth (naariyal)
* 300ml warm water (gunguna paani)
* 1 teaspoon salt to taste (namak swaad anusaar)
* ½ teaspoon Garam Masala
* 2-3 green chillies, with the stalks intact (hari mirch dandi ke saath)
* 2-3 tablespoons chopped fresh coriander leaves (baareek kate hue dhaniye ke patte)
1 tablespoon lime juice (nimbu ka ras)
Method:
* Mix the yogurt, ginger and garlic purees, onion, turmeric, chilli powder and paprika in a large mixing bowl and add the meat. Mix thoroughly, cover the bowl and leave to marinate for 2 hours or overnight in the refrigerator. Bring it to room temperature before cooking
* Put the marinated meat in a non-stick saucepan, about 30cm in diameter, and place over high heat. Stir until the meat begins to sizzle. Reduce the heat to low, cover the pan and cook for 25-30 minutes, stirring cooking time. If necessary, cook, uncovered, over medium heat to reduce the liquid
* Add the ground coriander and cumin, and cook over low heat for 3-4 minutes, stirring frequently. Stir in the coconut, warm water and salt. Cover the pan and simmer for 20-25 minutes, stirring occasionally
* Add the garam masala, chillies and coriander leaves. Cook, uncovered, for 1-2 minutes, then stir in the lime juice and remove from the heat. Remove the bones and serve with Cinnamon Rice and Fresh Vegetable Pickle.