Spiced lamb in sour cream

Spiced lamb in sour cream

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
5 tablespoons ghee or butter
1kg boned lamb shoulder, trimmed of excess fat and cut into 2.5 cm cubes
15 cardamom pods, bruised
6 curry leaves
or 1 bay leaf
6-8 cloves
6-8 black peppercorns
250g sour cream
90g plain yoghurt
1 teaspoon salt
1/2 teaspoon saffron threads, crumbled

Tomato and mint sambal

Quantity Ingredient
2 tomatoes, chopped
1/2 onion, sliced
1 tablespoon fresh mint, chopped

Banana sambal

Quantity Ingredient
2 bananas, sliced
lemon juice

Cucumber and yoghurt sambal

Quantity Ingredient
1 green cucumber, peeled, seeded and diced
1 garlic clove, crushed
125g plain yoghurt

Method

  1. Heat ghee or butter in a heavy flameproof casserole or saucepan and fry lamb cubes in several batches, transferring them to a dish as they are browned.
  2. in remaining fat, sauté cardamom pods, curry leaves or bay leaf, cloves and peppercorns until cloves begin to pop.
  3. Return lamb to casserole with remaining ingredients and bring to the boil, stirring. Cover tightly with foil and lid and simmer, stirring once or twice, for 1½ hours, or until lamb is tender.
  4. Meanwhile, mix ingredients for fresh sambals.
  5. Remove lamb with a slotted spoon to a dish and strain sauce into a bowl, discarding the solids. Return sauce to pan, add lamb and cook over moderate heat, stirring occasionally, until sauce is reduced by about half. Transfer mixture to a heated serving dish and serve with boiled rice, fresh sambals and a choice of chutneys.
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