Lamb in ginger and yogurt

Name: Lamb in ginger and yogurt
Yield: Serves 4
Cuisine: India
Ingredients: 4 cm/1½ in fresh root ginger, grated, or 15 ml/1 tbsp ginger purée; 200 ml/7 fl oz/scant 1 cup Greek (US strained plain) yogurt; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp chilli powder, or to taste; 45 ml/3 tbsp mustard oil or sunflower oil; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 675 g/1½ lb boned leg of lamb; 10 ml/2 tsp gram flour (besan); sprigs of fresh mint and fine strips of fresh red chillies, to garnish; 2.5 ml/½ tsp garam masala; 15 ml/1 tbsp chopped fresh coriander (cilantro); 10 ml/2 tsp ground coriander; 5 ml/1 tsp salt, or to taste; 1 large onion, finely chopped; 15 ml/1 tbsp chopped fresh mint; 4 whole fresh green chillies; 2.5 ml/½ tsp caster (superfine) sugar; 10 ml/2 tsp ground cumin

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Yogurt is commonly used in marinades as a tenderizing ingredient, but in Bengali cuisine it is often used in larger quantities to make a sauce. In this recipe, Doi Diya Mangsho, the meat is slowly cooked in yogurt until almost dry.

Ingredients

675 g/1½ lb boned leg of lamb
10 ml/2

Asia
India
East India
Main course
Gluten-free

Method

Trim any excess fat from the lamb and cut it into 2.5cm/1in cubes.
Combine the gram flour and yogurt in a bowl, then add the turmeric, ginger, garlic and chilli powder. Stir in the lamb, cover the bowl and set aside for 30-35 minutes.