Tiscali Lifestyle Food and Drink

½ kg cubed lamb
120 g cooking oil (or ghee)
120 g yoghurt
15 g salt
12 g red chillies powdered
3 g cumin seeds
3 g turmeric
12 g finely cut fresh ginger
6 g coriander seeds powdered
360 mls (12 oz) orange juice

Method

Heat the oil and add the meat with the yoghurt, salt, chillies, cumin seeds, turmeric, ginger and coriander seeds. Cook and stir occasionally until the liquid has gone. Continue to fry for a further six to ten minutes or until the meat is well browned.

Add the orange juice to the meat, cover and cook on medium heat until the meat is tender and the liquid has disappeared completely and only the oil remains.

Back to the Indian menu