Name: Lamb in Spiced Sauce
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 lb 2 oz/500 g lamb, cut into bite-size pieces; 10 cloves; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 3 bay leaves; salt; ⅔ cup tomato paste; ¼ cup heavy cream; ½ teaspoon chili powder; 1 teaspoon coriander powder; ½ teaspoon turmeric powder; 2 red onions, peeled and finely diced; 4 black cardamom pods; 10 green cardamom pods; 2 blades mace; vegetable oil, for frying; 3 garlic cloves, peeled and crushed

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