- 5 dried red chillies, broken into two to three pieces
- 4T tomato puree
- 3T vegetable oil
- 6 – 8 cloves
- 6 green cardamom pods
- 2 bay leaves
- 2 large onions, thinly sliced
- 8 garlic cloves, crushed
- 3T ginger, grated
- 1kg deboned lamb leg, cubed
- 500ml beef stock
- Juice of 1 lemon
- 2T, coriander leaves, chopped
- 1t cumin seeds
- 225g Greek yoghurt
- 2t ground coriander
- 2t chilli powder
- Salt to taste
Heat the oil in a heavy based pan over a medium heat until hot. Add the lamb cubes and sauté until brown. Remove once browned on all sides and set aside.
Add the cloves, green cardamom, bay leaves and dried chillies to the same pot. Sauté the spices until they begin to change colour and crackle before adding the onions, garlic and ginger.
Return the meat to the pot and cook for five minutes, stirring continuously. Add the rest of the chillies and half the tomato puree and cook for a further 10 minutes. Reduce the heat to medium.
In a separate pan, dry fry the cumin seeds over a medium heat until they start to change colour and you begin to smell their aroma. In a small bowl, add the yoghurt, ground coriander, chilli powder and salt.
Add the yoghurt mixture to the lamb and cook for a further 15 minutes, or until all the yoghurt has been absorbed.
Now add the remainder of the tomato puree and beef stock and bring to the boil before reducing the heat and simmering for 40 – 60 minutes, or until tender.
Remove from the heat and serve with the juice of a lemon, freshly chopped coriander and salt to taste.
For more Le Creuset recipes, visit lecreuset.co.za.