- Serves: 6
- Cook Time: 2 hours 15 minutes
- Prep Time: 25 minutes plus overnight marinating
- Effort: easy
- 1 kg lamb, diced
- 200 ml natural yogurt
- 1 tbsp dried red chilli flakes, or powder
- 1/2 tsp turmeric
- 4 cardamom pods
- 3 bay leaves
- 1 fat thumb-sized piece ginger, grated
- 1/2 tsp ground cinnamon
- 4 tbsp groundnut or sunflower oil
- 1 1/2 tsp mustard seeds
- 1 Spanish onion, chopped
- 100 g ground almonds
- 400-500 ml chicken stock
- 500 g butternut squash, diced
- 4 vine-ripened tomatoes, cut into wedges
- 150 g frozen peas
- 1 green pepper, diced
- 1 handfuls coriander, chopped
1. Put yogurt, chilli, turmeric, cardamom, bay leaves, grated ginger and cinnamon into a bowl, then add meat and mix by hand until it is coated. Leave to marinate overnight.
2. Heat oil over medium heat in a large pan, and fry the mustard seeds until they begin popping.
3. Add chopped onion and stir for 2 minutes. Tip in the marinated meat and cook for 5-10 minutes.
4. Add the ground almonds and stock, season and leave to simmer for 1 ½ hours (with the lid on). Regularly stir to prevent anything sticking to the bottom of the pan.
5. When the meat has softened, add the diced squash and green pepper, then push under the surface of water. Cook for a further 20-30 minutes, regularly stirring.
6. Turn off the heat, then stir in the tomatoes and peas. Put the lid back on and leave to sit for 10 minutes to allow the flavours to infuse and the vegetables to finish cooking.
7. Vigorously stir one last time and smash the tomatoes.
8. Serve with rice, yogurt and coriander. An alternative serving is deep fried crispy shallots.
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