Ingredients
- 2kgleg of lamb (or lamb shank)
- 4onions
- 4shallots
- 4cloves of garlic
- 4
ginger - 1coriander
- 1cumin
- 2Organic Black Pepper from Madagascar
- 1of Ancho Rojo pepper from Mexico
- 1teaspoon of ground cardamom
- 1teaspoon of Garam Masala
- 4yogurts
- 3tablespoons of crème fraîche
- 1liter of meat stock (broth)
- 250g of raisins and dried apricots
Preparation tips
Preparation :
Cut the leg of lamb into 2-3 cm cubes. Prepare the spicy base in a small salad bowl: mix the crushed ginger, pepper, garam masala, cumin, coriander, cardamom, turmeric and a little grated nutmeg. Add a pinch of salt and meat stock. Add a glass of water and mix everything.
Fry the lamb cubes. Put aside. In a large saucepan (casserole type), brown the onion and shallots. Add the tomato puree and mixed spices. Cook for a few minutes, then add 0.5l of meat stock. Leave to simmer for 5-10 minutes. Then add the lamb, chopped garlic, yogurt and crème fraîche.
The key to this dish is cooking it. Leave to simmer over low heat for 3 or 4 hours. After 2 hours of cooking, add the raisins and dried apricots. If necessary, adjust the sauce by adding yogurt or meat stock. When serving, add a tablespoon of crème fraîche, half a teaspoon of garam masala and a few fresh coriander leaves.
Serve with rice and dal.