Lamb with ginger

Name: Lamb with ginger
Cuisine: India
Ingredients: 1/4 tsp grated nutmeg; 1/4 tsp ground mace; 1 tsp garam masala; 1 tbsp chopped coriander leaves; 4-6 cloves; 2 X 5 cm cinnamon sticks; 1 black cardamom pod, bruised; 4 green cardamom pods, bruised; salt; 1 tsp ground ginger; 1 tsp chilli powder; 1 tsp freshly ground black pepper; 1 tbsp grated root ginger; 3 tbsp ghee or vegetable oil; 3 tbsp ghee or vegetable oil; 750 g lean lamb, in 5cm cubes; 500 g Greek yogurt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A lovely aromatic, warming dish for the very cold days of winter. There is no garlic in this at all, just ginger and other aromatic spices. It is a very simple recipe in which the flavours of the lamb are merely enhanced by the gentle, fragrant spicing.

Ingredients

1 tbsp grated root ginger
500 g Greek yogurt
750 g

Asia
India
Main course
Stew
Gluten-free
Winter

Method

Combine the ginger and yogurt in a bowl and add the meat. Mix well and leave to marinate for about one hour.

Heat the ghee or oil in a heavy-based pan and add the cloves, cinnamon and both types of cardamom pods. Fry for a few seconds, then add all the marinated meat. Bring to the boil and cook, stirring continuously, until most of the liquid dries up.

Add salt to taste, the gro