Lamb Delux (19.02.08)

Steak and Lamb Meals

Â¼ tsp saffron strands

Â¼ cup boiling water

1 Â½ kg lamb, diced- cubed

1 cup plain yogurt

Â½ cup mint leaves

Â½ cup cold water

2 Tbsp ghee

2 Tbsp oil

2 medium onions sliced

Â½ tsp crushed garlic

1 Tbsp ground jeero

1 cinnamon pods

4 cloves

Â½ cup ground almonds

1 Tbsp lime juice

Â¼ cup green chopped dhannia

2 Tbsp chopped mint leaves

Method:

Combine saffron and boiling water â stand for 10 minutes

Combine lamb yogurt and saffron in a large bowl

Cover and refrigerate for 1 hour

Blend or process water and mint leaves until purees, reserves.

Heat ghee and oil. Add onions and cook until lightly browned.

Add garlic, ginger and all spices. Braises for +- 1 minute until fragrant.

Add the meat and the mint mixture

Stir well and simmer for +- 1 hour until done.

When the meat is tender add ground almonds, lime juice and chopped leaves

Cook for a further 10 minutes.

Serve with roti or puri.

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