Raita
This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick
Niramish kosha manghso
Serves 4 - 6
Easy
Prep:
Cook:
plus at least 2 hrs marinating
Enjoy this delicious, hearty Indian lamb dish. A special meal prepared during the festival of Kali Puja, it's also ideal for special occasions like Diwali
Skip to ingredients
- 1kg lamb shouldercut into 2cm cubes
- 500g Maris Piper potatoesquartered
- ½ tsp ground turmeric
For the marinade
- 40g gingergrated
- 5 tbsp thick Greek-style yogurt
- 4 tsp garam masala
- 2 tbsp food-grade mustard oilor vegetable oil
- small handful of corianderfinely chopped, plus extra to serve
For the base gravy
- 2 tbsp food-grade mustard oilor vegetable oil
- 1 cinnamon stick
- 5 green cardamom pods
- 7 cloves
- 1 black cardamom pod
- 1 mace blade
- 3 bay leaves
- 1 green chillisliced lengthways
- 40g gingergrated
- 250g chopped tomatoesblended
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 3 tsp dried fenugreek leaves
- small handful of corianderfinely chopped
- steamed rice, parathas, raita and tangy onion salad, to serve
Nutrition: Per serving (6)
- kcal582
- fat41g
- saturates16g
- carbs19g
- sugars4g
- fibre3g
- protein33g
- salt0.73g
Method
step 1
Put the lamb pieces in a large bowl along with all the marinade ingredients, stirring well to coat. Cover and chill for at least 2 hrs, or up to 24 hrs.
step 2
Take the lamb out of the fridge at least 30 mins before cooking to come to room temperature. Put the potatoes in a medium bowl, then stir in the turmeric and ½ tsp salt.
step 3
Heat half the mustard oil in a large, deep frying pan over a medium heat and cook the potatoes for 5 mins, stirring until slightly browned. Remove to a plate and set aside. Drizzle the remaining oil into the pan and fry the cinnamon stick, green cardamom pods, cloves, black cardamom pod, mace blade, bay and green chilli for 2 mins until fragrant, being careful not to burn the spices. Add the ginger, mix well, then stir in the tomatoes. Continue to cook for 6-8 mins until the sauce has reduced slightly and released a little oil.
step 4
Stir in the marinated lamb and cook for 8-10 mins until lightly browned. Stir in the turmeric, cumin, coriander and garam masala. Crumble in the fenugreek leaves, rubbing them between your fingers first to release the oils. Mix well, then cook for a further 20-25 mins over a medium heat, stirring often to make sure the base doesn’t burn.
step 5
Once the water has evaporated slightly, add the potatoes and 600ml warm water. Bring to a simmer. Reduce the heat to medium-low, cover and cook for 45-50 mins, stirring occasionally. (Or, do this step in a pressure cooker by cooking for 20 mins.) At this stage, the gravy should be a rich reddish-brown and the potatoes soft. Scatter over some coriander, then serve with steamed rice, parathas, raita and a tangy onion salad.
