Lamb in Indian Pickling Spices

Food Main Courses

The longer this dish sits for the nicer it gets, as the flavour improves over time, so it’s a good cook-now, serve later dish. Ideal to cater for big numbers, it is […]

4 Servings
500g lamb neck fillet, cut into cubes
2 tbsp natural yogurt
2 tbsp raw papaya skin
1/4 tsp salt flakes
1/2 tsp asafoetida
2 tsp fenugreek leaves
Key Spices
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp black peppercorns
1 inch piece of cassia bark
1 bay leaf
1 tsp turmeric powder
1 tsp red chilli flakes
1 tsp fennel seeds
4 green cardamoms, lightly bashed
2 black cardamoms, lightly bashed
3 cloves
1/4 tsp Nigella seeds
4 whole dry Kashmiri chillies
2 tsp mango powder
4 tbsp vegetable oil
2 large onions, finely chopped
2 tsp pulped garlic
2 tsp pulped ginger
2 green chillies, pierced
200g good quality tinned chopped tomatoes
280ml water
Juice 1 small lemon
Small bunch coriander, roughly chopped including stalks
1 tsp jaggery
6 curry leaves (optional)
Himalayan pink rock salt or sea salt flakes to taste
  1. Place the lamb in a large bowl. Blend all the marinade ingredients to create a paste, coat the lamb, cover the bowl and refrigerate overnight
  2. Next day, remove the lamb from the fridge, and bring to room temperature
  3. In a small dry frying pan, warm through for 1 minute on a low heat the cumin seeds, coriander seeds, mustard seeds and black peppercorns until fragrant. Remove from heat, add to the pestle and mortar and grind
  4. In a large sauté pan, add the oil and warm on a low heat. Add the onions, cassia bark, bay leaf and salt to taste. Sauté for 5 minutes
  5. Add the turmeric and red chilli flakes, stir and sauté for 2 minutes
  6. Add the chopped tomatoes, jaggery and curry leaves, and continue to sauté for a further 10 minutes, stirring occasionally
  7. Add the garlic, ginger and green chillies, and sauté for 2 minutes
  8. Add the contents of the pestle and mortar, stir well, and sauté for about 10 minutes to resemble a paste. If it becomes dry add a little water
  9. In another small dry frying pan, add the warming spices and roast on a low heat until fragrant. Add them to the large sauté pan, stir well
  10. Add the lamb, coat and cook on a high heat for 10 minutes, stirring frequently
  11. Add the water, bring to the boil, then reduce to low simmer, and cook the lamb until tender
  12. After 75 minutes, add the lemon juice, and cook for another 15 minutes
  13. The slower you cook this dish, the better it will taste. You only need to stir once or twice during this time
  14. Once most of the oil appears on the surface the lamb is almost ready. If it needs more time or you want a thicker sauce cook without the lid on
  15. Remove from the heat, add the chopped coriander and serve with hot chapattis