Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
In India, mutton is used more often than lamb and because it can be tough it requires long hours of tenderizing. In this recipe, lamb has been used instead, so the marinating time is not as long. The ginger and the yoghurt both act as tenderizers.
Place a small frying pan over low heat and dry-roast 2 teaspoons of the cumin seeds until aromatic. Grind the roasted cumin seeds to a fine powder using a spice grinder or pestle and mortar.
Combine the ground cumin with the yoghurt, vinegar, salt, ginger juice, chilli powder and