Lamb Phaal
Ingredients (serves 4)
- 1 bulb Garlic, broken into cloves and peeled
- (at least) 5 Chilli Peppers (or more, depending on how hot you want this to be)
- 3 Tsps Cumin Seeds
- 3 Tsps Coriander Seeds
- 1 Tsp Peppercorns, Black
- 2 Tsps Turmeric Powder
- 25g Root Ginger
- 40ml Grapeseed or Sunflower Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Fenugreek Seeds
- 4 Tbsps Tomato Puree, Double Concentrate
- 1 huge Onion (350-450g), peeled and finely chopped
- 1 Tin/400g Plum Tomatoes in juice
- 30g Tamarind
- 550-600g Lamb Neck Fillets, cubed
Method
First make the paste -
1. Toast 2tsp coriander seeds, 2tsp cumin seeds, 1tsp peppercorns and 1tsp mustard seeds in a pan.
2. Turn out into a mortar, add 1tsp sea or rock salt crystals and grind up until you have a powder.
3. Add that into a suitable vessel for hand blending or into a blender.
4. Add 2/3rds of the garlic cloves, 1 roughly chopped chilli, 1/2 the lump of ginger, all of the tamarind (either as-is or a paste) and half of the oil.
5. Blend into a thick paste and set aside.
Now for the curry -
1. Chop half of the remaining chillies and slit the others down the middle.
2. Heat the oil in a saucepan and add the onion, stir over a medium heat until golden.
2. Heat the oil in a saucepan and add the onion, stir over a medium heat until golden.
3. Add the lamb and cook for 2 minutes.
4. Sprinkle the turmeric over the lamb. Add the paste, the rest of the cumin, coriander and fenugreek seeds, finely sliced ginger and garlic and cook over a medium heat for 5 minutes. Sprinkle in some water if the mixture begins to stick.
5. Stir in the tinned tomatoes, tomato puree and the chillies and bring to a gentle simmer; Cook for a further 15 minutes or until the lamb is cooked through.
6. Check the seasoning and serve with plain rice, naan or a cool daal. Remove the whole chillies before serving if desired and add a dollop of Greek yoghurt if it is a touch on the warm side.
It does get better with sitting in a fridge overnight, or freezer for a few days. So if possible, make it a day or two before you want to serve it.
| Nutrition Data Per Serving | |
|---|---|
| Calories (kcal) | 450.1 |
| Carbohydrate (g) | 25.6 |
| Protein (g) | 31.5 |
| Fat (g) | 25.3 |
| Fibre (g) | 4.4 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 2.8 |
Oooohhh looks delish! x
ReplyDeleteI suspect I'll give that a go. I like lamb though I'm increasingly squeamish over preparing meats. Fenugreek and mustard seeds (along with fennel) are amongst my favourites for flavour and aroma. the Indian pickling spices I suppose.
ReplyDelete