Name: Pickling-spiced Lamb
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 2 garlic cloves, peeled; 2 red onions, peeled and chopped; scant 1¼ cups plain yogurt; vegetable oil, for frying; 2 good handfuls of cilantro leaves; ½ teaspoon turmeric powder; 1 inch/2.5 cm piece of fresh gingerroot, peeled; salt; 1 lb 12 oz/800 g shoulder or leg of lamb, cut into bite-size pieces; 1 teaspoon fenugreek seeds; 8 fresh green chiles; 1 heaped teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

The cilantro-flavored yogurt tenderizes this lamb dish and lying in wait for the unwary are whole green chiles stuffed with a fennel, mustard, cumin, and fenugreek mixture.

Ingredients

1 lb 12 oz/800 g shoulder or leg of lamb, cut into bite-size pieces

Asia
Main course
Gluten-free

Method

Put the cilantro leaves and yogurt into a food processor and whiz together. Tip into a bowl and set aside.

Put the onions, garlic, and ginger into the food processor and whiz together, then set aside.

Grind together the fennel, mustard, cumin, and fenugreek seeds. Slit the green chiles down one side and remove the seeds to create a pocket, then stuff the pocket with half of the

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