Ten tigers watched over me as I ate dinner in the cathedral-like dining room of the Wankaner Palace. Everything else in this vast and elaborate Edwardian edifice, standing on its hill above the town of Wankaner in Gujarat, India, is slightly dusty but the 95 beasts’ heads high up on every wall still look glossy and almost alive.
A member of the Wankaner royal family gave me this recipe, which is typical of the many Anglo-Indian-style dishes that the family have eaten since the days of the British Raj. I like the pie best with just a green vegetable or a salad.
Peel the garlic and ginger and chop finely. Peel the onions, cut them in half and slice fairly thinly in half rings. Cut the lamb fillets into roughly 5cm/2in pieces. Preheat the
Cover the casserole and cook in the centre of the oven for 1½ hours or until the lamb feels very tender when you test it with a knife. Then remove from the oven, stir in the yoghurt, add salt to taste and spoon into a pie dish or deep earthenware flan dish which the mixture fills to the top. Leave until cold.
© 1997 Josceline Dimbleby. All rights reserved.