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Growing up, mum used to make a chicken version of this but I decided to make a lamb version today. Mum never used Thyme as that’s not really a herb that plays a part in Indian cuisine but Thyme definitely has a place in Mauritian cuisine
INGREDIENTS:
• 400g cubed lamb on the bone
• 3tbs oil/ghee
• 3/4 tin chopped tomatoes
• 1tbs garlic paste
• 1tbs ginger paste
• 1 1/2 cup fried onions
• Salt to taste
• 1tsp paprika/chilli powder if you want heat
• 1tsp Turmeric power
• 1tsp cumin
• 2 cinnamon sticks
• 6 peppercorns
• 4 cloves
• 1tsp dried thyme
• 4 small potatoes
• Handful of peas
• Small bunch of coriander with stalks chopped up
• 2 green chillies
METHOD:
Wash and drain lamb. Put the lamb in a large bowl.
Add all the remaining ingredients to the bowl (apart from the potatoes, green chillies and peas).
Heat up the oil in the pan, once the oil is hot release the contents of the bowl into the pan.
Stir fry for few minutes to seal the meat.
Add some water to avoid sticking.
Pressure cook for about 40-45 mins for tender meat.
Open lid carefully add the peas and potatoes and a little water if required so the veg cooks through.
Chuck in the green chillies (put a slit in them) cook for few mins.
Garnish with coriander and enjoy with rice (or roti).
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