Anjum Anand's Lamb Dopiaza
- 4 tbsp Vegetable oil (use 5 tbsp if your lamb is quite lean)
- 3 Green cardamom pods
- 1 Cinnamon stick (2.5cm)
- 4 Cloves
- 8 Black peppercorns
- 2 Smallish onions (1.5 chopped and 0.5 sliced)
- 2 Large tomatoes, quartered
- 10 g (0.4oz) Fresh root ginger, peeled weight
- 5 Large garlic cloves
- 0.5 tsp Turmeric
- 1 tsp Ground cumin
- 1.5 tsp Ground coriander
- 1 tsp Garam masala
- 0.5 tsp Chilli powder, or to taste (add some paprika for colour if you don't use much)
- 1 Pinch salt, to taste
- 4 tbsp Greek yogurt
- 500 g (17.6oz) Leg of lamb, cubed
- 1 Good squeeze lemon juice, to taste
- 1 Good handful of chopped fresh coriander leaves
- This recipe is gluten-free
- Produce
- Chilli (1/2 tsp)
- Coriander, Ground (1 1/2 tsp)
- Coriander, fresh leaves (1 Good handful)
- Cumin, Ground (1 tsp)
- Ginger, Fresh root (10 g)
- Onions, Smallish (2)
- Tomatoes, Large (2)
- Meat
- Leg of lamb (500 g)
- Cooking & Baking
- Cardamom pods, Green (3)
- Cinnamon stick (2.5cm) (1)
- Cloves (4)
- Garam masala (1 tsp)
- Garlic cloves, Large (5)
- Peppercorns, Black (8)
- Salt (1 Pinch)
- Turmeric (1/2 tsp)
- Vegetable oil (4 tbsp)
- Drinks
- Lemon juice (1 Good squeeze)
- Dairy
- Greek yogurt (4 tbsp)
Preparation
Read recipe preparation on lovefood.com
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Published July 29, 2011 (1 year ago).
2 people saved this recipe.
