QF Focus Magazine
Recipes by Pushpa from the Spice Hut - Royal Lamb Curry (shahi gosht) 600g lamb small cubes
1 tspn turmeric powder 2 tspn coriander powder 2 tspn cumin powder Salt as required 6 tablespoons oil 2 onions finely chopped 2 tspn garlic paste
2 tspn ginger paste 1 chilli finely chopped 1 tspn cumin seeds 1 tspn mustard seeds 2 tspn poppy seeds 300ml natural yoghurt Fresh coriander Cup of water
Marinate the lamb with salt, garlic, ginger, turmeric and coriander powder.
Heat the oil, sizzle mustards seeds until they start to pop and add cumin seeds and poppy seeds. Add the onions and sizzle until brown.
Sauté the marinated lamb with the onions for a few minutes then add a little water and chilli, cook for 10 minutes on medium heat. Add the yoghurt to make a thick sauce, check to see if it needs extra water and salt.
Cover and cook on low heat until the lamb is tender. Serve hot, sprinkled with coriander.
The Spice Hut Quesada. Tel. 96 673 1063 or visit
www.spicehut-quesada.com
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