Lamb in tamarind sauce

Name: Lamb in tamarind sauce
Yield: Serves 4
Cuisine: India
Ingredients: 3 brown cardamom pods, bruised; 4 cloves; 1 bay leaf; 1 large onion, finely chopped; 1 cm/½ in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 10 ml/2 tsp ground cumin; 5 ml/1 tsp ground coriander; 2.5-5 ml/½-1 tsp chilli powder; 10 ml/2 tsp ready-made mustard; 5 ml/1 tsp salt, or to taste; 45 ml/3 tbsp sunflower oil or light olive oil; 2.5 cm/1 in piece cinnamon stick; 45 ml/3 tbsp tamarind pulp; 15 ml/1 tbsp caster (superfine) sugar; sprigs of fresh mint, to garnish; 15 ml/1 tbsp chopped fresh coriander (cilantro); warm Indian breads, to serve; 5 ml/1 tsp ground turmeric; 10 ml/2 tsp gram flour (besan); 120 ml/4 fl oz/½ cup whole-milk natural (plain) yogurt; 675 g/1 ½ lb boned leg of lamb

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Bengalis often add small quantities of sugar to their savoury dishes as this enhances the flavours of other ingredients, but in this recipe, Tetuler Mangsho, slightly more sugar is used and, together with tamarind and chilli, produces a delicious sweet, sour and hot taste.

Ingredients

675 g/1 ½ lb boned leg of lamb
120 ml/4

Asia
India
East India
Main course
Spicy
Gluten-free

Method

Remove any excess fat from the meat and cut it into 2.5cm/1in cubes.
Whisk the yogurt and gram flour together in a bowl. Stir in the turmeric, cumin, coriander, chilli powder, mustard and salt. Add the meat and stir to coat, then cover and leave to marinate for 30 minutes.