Smothered Lamb (Madhur Jaffery)

Lamb

Serves 3-4 generously

Ingredients (you should have ingredients in black at home)

  • 2 lb cubed boneless leg of lamb (ask the butcher to cube it for you if needed, pick a piece that has less fat if possible)
  • 2 small onions, peeled and finely chopped
  • 2 inch piece fresh ginger, peeled and finely chopped
  • 2 medium tomato, peeled and finely chopped
  • cup cilantro, finely chopped
  • 1 small chilli finely chopped
  • 14teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1cup plain yogurt
  • 1 tablespoon tomato paste (if not available at TJs, add teaspoon of paprika)
  • 3teaspoon salt (or to taste)
  • 3 tablespoons oil
  • 4 garlic cloves, peeled and finely chopped
  • pepper
  • Naan or rice to accompany (TJs has garlic and paneer naan as well as plain) – buy 2 packets.

Method – Pan

  1. Put all the ingredients except the oil, garlic and black pepper into a bowl and mix well.
  2. Put the oil in a large deep skillet and heat over medium-high heat. When oil is hot, put in garlic, stir till pieces turn medium brown.
  3. Put in the seasoned meat and stir once or twice. Turn heat to medium.
  4. Add one half cup of water. Stir and cover the pan and simmer for 1 to 1 1/2 hours, till meat is tender and sauce is thickened, adding more liquid if necessary. Stir occasionally.
  5. Sprinkle in pepper, adjust seasonings, stir and serve.

Method – Pressure cooker

  1. Put all the ingredients except the oil, garlic and black pepper into a bowl and mix well.
  2. Put the oil in a pressure cooker and heat over medium-high heat. When oil is hot, put in garlic, stir till pieces turn medium brown.
  3. Put in the seasoned meat and stir once or twice. Turn heat to medium-high.
  4. Cover the pressure cooker, place weight and cook for 20 minutes. After 25 minutes, turn off burner. DO NOT ATTEMPT TO OPEN LID OF COOKER OR REMOVE WEIGHT. Empty your sink of dishes etc completely – CAREFULLY bring pressure cooker to sink and place it in the sink. Open the cold water faucet and allow water to fall over closed pressure cooker; you will heat hissing sounds as heat escapes. When you no longer hear any sound (after 2 mins or so), you can go ahead and remove weight. As you pull the weight up, if you hear steam escaping, it means the pressure has not been fully released- STOP removing weight! Spray more water, and repeat. Once weight can be removed safely, open lid carefully.
  5. Meat should be cooked now – taste a small piece. Sprinkle in pepper, adjust seasonings. if there is too much gravy, cook without lid on medium flame to reduce it as needed, stir and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s