Ingredients
2 oz butter, clarified butter or 3 tblsp vegetable oil
1 packet of Green Saffron Masala Gosht Spice Mix
½ lb onions, peeled, sliced
12 cloves garlic, finely chopped
6 fat inches ginger, grated
2 lb stewing lamb, cut into cubes
½ pt (or 2 small pots) natural, plain yoghurt
6 chillies, sliced into rings (use the number of chillies and seeds in or out according to your
own heat tolerance!)
Method
- Heat the butter (or clarified butter, oil) in a large casserole dish or saucepan on medium.
- Next, add the packet of Green Saffron Masala Gosht Spice Mix and fry until you can really smell the spices (don’t take too long – you don’t want them to burn), then add the sliced onions and fry until golden.
- Stir in the garlic and ginger and fry for a couple of minutes.
- Add the lamb cubes and fry for a further 15 minutes.
- Add the yoghurt and simmer on a low heat with the lid on and cook until the lamb is tender (approx. 1hr and 20 minutes).
- Finally, sprinkle with Green Saffron Garam Masala Spice Mix, arrange the chillies over the cooked meat, cover the pan and cook for a couple more minutes.
Serving Suggestion:
Try replacing the lamb with 2lbs of chicken breast cut into mouth sized pieces, but remember to only cook it for about 30 minutes otherwise the chicken will be tough.
