THE CUMIN-CHARRED LAMB

(Our Play on Jeera Mutton)

THE CUMIN-CHARRED LAMB

Ingredients: 600g Diced Lamb (2cm chunks), 2 Red onions (finely diced), 2 tbsp Ginger-garlic paste, 2 tbsp Cumin seeds, 1 tsp Turmeric, 1 tsp Black pepper, Fresh coriander, 1 Lime (juiced)...

Ingredients

  • 600g Diced Lamb (2cm chunks)
  • 2 Red onions (finely diced)
  • 2 tbsp Ginger-garlic paste
  • 2 tbsp Cumin seeds
  • 1 tsp Turmeric
  • 1 tsp Black pepper
  • Fresh coriander
  • 1 Lime (juiced)

Cooking Method

  1. The Temper Dry-toast cumin seeds until dark brown; crush half and keep half whole.
  2. The Architect Sauté onions in 3 tbsp oil until deep caramel brown.
  3. The Bloom Add spices and a 30ml splash of water to create a dark masala paste.
  4. The Simmer Add lamb and stock; cover and simmer low for 40 minutes until meat is tender.
  5. The Final Flourish Uncover and boil down until the sauce is jammy; finish with a massive hit of lime and coriander.

Cuisine: Indian

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