THE CINNAMON-SOAKED LAMB

(Our Play on Lamb Stew Indian-Style)

THE CINNAMON-SOAKED LAMB

Ingredients: 600g Diced Lamb (2cm chunks), 2 Red onions (sliced), 1 tbsp Ginger-garlic paste, 1 tsp Turmeric, 1 Cinnamon stick, 4 Peppercorns, 200ml Coconut milk, 200ml Stock...

Ingredients

  • 600g Diced Lamb (2cm chunks)
  • 2 Red onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric
  • 1 Cinnamon stick
  • 4 Peppercorns
  • 200ml Coconut milk
  • 200ml Stock

Cooking Method

  1. The Architect Sauté onions until pale golden; add ginger-garlic and stir-fry for 1 minute.
  2. The Bloom Add spices and a 30ml splash of water to release the oils.
  3. The Sear Add lamb; sear on high heat until browned and glistening.
  4. The Simmer Add stock; cover and simmer low for 40 minutes until tender. Stir in coconut milk at the end.
  5. The Final Flourish Finish with a squeeze of fresh lime juice.

Cuisine: Indian

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