Label
All
0
Clear all filters

Lamb in Spiced Sauce

Rate this recipe

Preparation info
  • Serves

    4-6

    • Difficulty

      Medium

Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Marinated lamb is served in a creamy, aromatic sauce. Try it with Saffron Rice with Cumin.

Ingredients

  • 1 lb 2 oz/500 g lamb, cut into bite-size pieces
  • 1

Method

Purée together the ginger and garlic and use half of it to spread on the lamb, then let stand for 1 hour for the flavors to infuse.

Heat some vegetable oil in a pan and cook the mace, green and black cardamom pods, cloves, and bay leaves until they crackle, then add the onions and stir-fry until they are golden brown.

Add the rest of the garlic and ginger paste and all the other

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title