Lamb in fragrant brown gravy

Name: Lamb in fragrant brown gravy (Nallie ke kaliyan)
Cuisine: Indian
Ingredients: 500 g/1 lb 2 oz lamb or mutton, cut into bite-sized morsels; 60 g/2½ oz mixed ginger and garlic purée; 500 g/1 lb 2 oz lamb or mutton, cut into bite-sized morsels; salt; 60 g/2½ oz mixed ginger and garlic purée; 150 g/5 oz finely diced red onions; vegetable oil; ½ teaspoon chilli powder; ½ teaspoon ground turmeric; 150 ml/5 fl oz tomato purée; 1 teaspoon ground coriander; toasted flaked almonds, to garnish (optional); 50 ml/2 fl oz cream; 10 green cardamom pods; 2 blades of mace; 3 bay leaves; 4 black cardamom pods; 10 cloves

Nallie ke kaliyan

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This delicious dish of lamb simmered in a mildly spiced but fragrant brown gravy was prepared for me by my friend Sandhu, who is the executive chef of the charming Trident Hotel in Jaipur. In this masala the spices are whole, not ground.

Ingredients

500 g/1 lb 2 oz lamb or mutton, cut into bite-sized morsels

Asia
India
Jaipur; Rajathan
Main course
Gluten-free

Method

Coat the lamb with half of the ginger and garlic purée seasoned to taste with salt, spreading it on with your fingers. Leave to marinate for at least 1 hour.
Heat some oil and fry the masala spices until they crackle. Add the diced onions and stir-fry until they are golden.
Add the remainder of the ginger and garlic purée with the ground spices. Seaso