Name: Malsachi Lamb
Yield: Serves Four
Cuisine: Israeli
Ingredients: 5 ml/1 tsp turmeric; 15 ml/1 tbsp coriander seeds; 6 cloves; 1 x 13 cm/5 in cinnamon stick, or 5 ml/1 tsp freshly ground cinnamon; juice of 1 lime; 8 cardamom pods; 2.5 ml/½ tsp cumin seeds; 5 cm/2 in piece fresh root ginger, peeled and coarsely chopped; 8 garlic cloves, chopped; 1 kg/2¼ lb lamb shoulder, cut into bitesize chunks; 60–75 ml/4–5 tbsp vegetable oil; 2.5–5 ml/½–1 tsp ground black pepper; 1.5 ml/¼ tsp cayenne pepper; 4 ripe large tomatoes, diced; 1 large bunch fresh coriander (cilantro); 4 large onions, chopped; 4 fresh green chillies, seeds and stems removed; salt

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This is a typical dish of the bene Israel, a people who have lived on the west coast of India since the 2nd century bce and who have developed a cuisine that incorporates the flavours of the Hindus and Christians with whom they live. The lavish use of black pepper reflects the time before the introduction of chillies to the Indian subcontinent became the dominant method of spicing there.