Lamb with herbs and black pepper

Lamb with herbs and black pepper

This recipe is from home of a chef from the konkan coast. This region celebrates fresh coriander leaves and; of course; pepper which comes from Calicut; just south of Goa. Don't be put off by the no of ingredients.

Serves 6

 2 cups coriander leaves

1/2 cup mt mt leaves

1/2 cup fresh grated coconut

About 20 skimmed almonds or unroasted cashew nuts

6 green chillies

a pinch mustard seeds or mustard powder or

1/2 tsp mustard

4 tbsp oil

1.5 cm piece of cinnamon

broken

4 green cardamom pods

3 cloves

200 gm onions; finely chopped

4 cloves garlic; chopped

2.5 x 1.5cm peeled

ginger; chopped

1kg boneless stewing

Lamb;cut in 2.5cm cubes

1/2 tsp turmeric powder

1 1/2 tsp coriander powder

3/4 tsp cumin powder

100 ml full fat

yogurt whipped

Salt

1 tbsp lemon/lime juice

1 tsp freshly grounded black pepper

1/2 tsp garam masala 1 tbs chopped coriander

leaves

1. Put the Coriander leaves mint leaves; coconut;nuts;green chillies and mustard into a food processor and blend to a fine puree;adding 65 ml water.

2. In a shallow pot; heat oil; them add cinnamon; cardamom s and cloves. After 1 minute; add the onions and saute for 15 minutes until the onions are just turning brown; then add garlic; ginger and lamb. Turn the heat to medium high and saute the lamb for 5 minutes. Add rhe turmeric; coriander and cumin powder and stir the lamb continuously for a few minutes so that it is thoroughly coasted the spices.

3. Turn the heat down very low; then slowly add the yogurt and once again stir -fry for couple of minutes. Add the green puree; 400 ml water and 1 tsp salt; bring to the boil; cover add the lemon juice and check the seasoning. If you want more curry sauce; add some more water.

4. When ready to serve; sprinkle with freshly ground black pepper and garam Marsala powder. Stir well .Put into a serving dish and garnish with the chopped fresh Coriander leaves.