Zeera Gosht (Cumin Lamb) recipe
information
In Indian cooking, the masala, or combination of spices, is usually such that no one spice 'stands out' in the finished dish—but occasionally, to provide a different taste for a dish, one is allowed to predominate. The 'zeera'' in this succulent lamb dish means that the singled-out taste is cumin.
ingredients
1 Tbs Whole cumin seeds
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and chopped
3 Garlic cloves
2 tsp Cardamom seeds
2 Whole cloves
12 Blanched almonds
2 tsp Sesame seeds
1 tsp Cayenne pepper
1 tsp Salt
1 tsp Soft brown sugar
175 ml (6 fl oz) 3/4 cup Yogurt
40 g (1 1/2 oz) 3 Tbs Butter
1 Medium onion, finely chopped
2 Large green or red peppers, pith and seeds removed and sliced
1 kg (2 lb) Boned leg of lamb, cubed
1/4 tsp Ground saffron
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and chopped
3 Garlic cloves
2 tsp Cardamom seeds
2 Whole cloves
12 Blanched almonds
2 tsp Sesame seeds
1 tsp Cayenne pepper
1 tsp Salt
1 tsp Soft brown sugar
175 ml (6 fl oz) 3/4 cup Yogurt
40 g (1 1/2 oz) 3 Tbs Butter
1 Medium onion, finely chopped
2 Large green or red peppers, pith and seeds removed and sliced
1 kg (2 lb) Boned leg of lamb, cubed
1/4 tsp Ground saffron
method
1. Put the cumin seeds, ginger, garlic, cardamom seeds, cloves, almonds, sesame seeds, cayenne, salt, sugar and 2 tablespoons of the yogurt into a blender and blend to a puree, adding more yogurt if the mixture becomes too dry. Transfer the mixture to a small bowl and set aside.
2. Melt the butter in a large flameproof casserole. Add the onion and fry until it is golden brown. Stir in the spice paste and fry for 5 minutes, stirring constantly, adding a spoonful or two of water if the mixture becomes too dry. Add the peppers and fry for 2 minutes. Add the lamb and fry for 10 minutes, turning the cubes frequently.
3. Meanwhile, beat the remaining yogurt and saffron together, then pour the mixture into the casserole and mix well. Bring to the boil, reduce the heat to very low and cover the casserole. Simmer for 50 minutes.
4. Meanwhile, preheat the oven to cool 150°C (GasMark 2, 300°F).
5. Transfer the casserole to the oven and cook the lamb for 25 minutes. Remove from the oven and serve at once.
2. Melt the butter in a large flameproof casserole. Add the onion and fry until it is golden brown. Stir in the spice paste and fry for 5 minutes, stirring constantly, adding a spoonful or two of water if the mixture becomes too dry. Add the peppers and fry for 2 minutes. Add the lamb and fry for 10 minutes, turning the cubes frequently.
3. Meanwhile, beat the remaining yogurt and saffron together, then pour the mixture into the casserole and mix well. Bring to the boil, reduce the heat to very low and cover the casserole. Simmer for 50 minutes.
4. Meanwhile, preheat the oven to cool 150°C (GasMark 2, 300°F).
5. Transfer the casserole to the oven and cook the lamb for 25 minutes. Remove from the oven and serve at once.
serving amount
4 - 6 servings
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