“This is a recipe adapted from the amazing Indian Jewish cookery book, Spice & Kosher: Exotic Cuisine Of The Cochin Jews,” explains food writer Anne Shooter.
“It has a ton of ingredients but is really easy to make and beautifully fragrant and mild – but if you are one of those people with a genetic propensity to hate coriander, look away now.”
Lamb in coriander sauce
- Large pan or deep-sided frying pan
- 2 tbsp coconut oil or sunflower oil
- 500 g cubed lamb shoulder
- 2 onions chopped
- a large bunch of coriander leaves chopped
- 1 mild green chilli deseeded and finely chopped
- 2 garlic cloves very finely chopped
- 5 cm piece of fresh ginger peeled and grated
- 2 tbsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp fennel seeds
- 2 cardamom pods seeds
- a pinch of ground cloves
- a pinch of ground cinnamon
- 2 tsp mild chilli powder
- 4 curry leaves
- 1 tomato chopped
- a good pinch of salt
- 200 ml water
- 2 tbsp toasted flaked almonds to garnish (optional)
- Heat the oil in a large pan or deep-sided frying pan over a medium heat. Add the lamb cubes and fry until the lamb is brown on all sides, then add the onion and fry until softened, about 10 minutes.
- Add the chopped coriander, chilli, garlic and ginger and cook for a further two minutes. Add the remaining spices, the curry leaves, chopped tomato and salt and cook for a further two to three minutes, stirring occasionally.
- Add the water and bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered. Keep an eye on it and add a little more water if it dries out.
- Garnish with toasted flaked almonds, if using, and serve with rice.
Cherish: Food To Make For The People You Love by Anne Shooter, photography by Emma Lee, is published by Headline.
Try Anne’s Middle Eastern mess dessert recipe.
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