Lamb nu gos with kachumber salad and cumin rice - Indian recipes

Lamb nu gos with kachumber salad and cumin rice

This aromatic lamb curry is tempered with a classic Indian salad of cucumber, tomato and onion.

Ingredients

For the lamb

• 2 tbsp vegetable oil

• 800g/1lb 12oz lamb fillet, cut into cubes

• 1 tsp cumin seeds

• 1 tbsp coriander seeds

• 50g/2oz fresh root ginger, chopped

• 50g/2oz garlic cloves, chopped

• 2 cinnamon sticks

• 4 green cardamom pods

• 3 cloves

• 4 black peppercorns

• 3 onions, peeled and chopped

• 12 small potatoes, chopped

• 200g/7oz tomatoes, chopped

• 1 red chilli, seeds removed, finely chopped

• 200ml/7fl oz lamb stock

• salt, to taste

For the salad

• 1 red onion, finely sliced

• 10-15 fresh mint leaves, roughly chopped

• 2 tbsp roughly chopped fresh coriander

• 1 green chilli, seeds removed, finely chopped

• 1 small tomato, seeds removed, thinly sliced

• 1 tsp cider vinegar

• sea salt

• 2 limes, cut into wedges

For the cumin rice

• 200g/7oz basmati rice

• 300ml/10½fl oz water

• sea salt

• 2 tbsp ghee or clarified butter

• 2 tbsp cumin seeds

• 1 small onion, chopped

• 1 tsp ground cumin

• 2 tbsp raisins

Preparation method

1. For the lamb, heat the oil in a large casserole dish over a high heat, then add the lamb. Fry for 2-3 minutes, turning occasionally, until browned all over. Remove the lamb from the pan with a slotted spoon and set aside.

   Technique: Browning meat
   Watch technique1:06 mins

2. Roast the cumin and coriander seeds in a dry frying pan over a low heat for 2-3 minutes, or until they change colour slightly and start to release their aromas. Allow to cool before grinding in a pestle and mortar or spice grinder to a fine powder.

3. Blend the ground spices in a food processor with the ginger and garlic to form a fine paste, adding a splash of water if the mixture is too dry.

4. Return the casserole used to cook the lamb to the heat and add the cinnamon, cardamom, cloves and peppercorns. Gently fry for 2-3 minutes, then deglaze the pan with a little water, scraping up any browned bits from the bottom of the pan with a wooden spoon.

5. Add the chopped onions and gently fry over a low heat for 3-4 minutes, or until softened and most of the liquid has evaporated. Add the spice paste and continue to cook for 4-5 minutes, stirring occasionally.

6. Add the potatoes, tomatoes, chilli and lamb stock. Cover the pan with a lid and cook for 30 minutes, or until thickened. Return the lamb to the casserole dish, season to taste with salt, then cover again with the lid and cook for a further 10-15 minutes, or until the lamb is cooked through.

7. Meanwhile, for the kachumber salad, mix together the red onion, herbs, chilli and tomato in a bowl and add the cider vinegar and sea salt to taste.

8. For the cumin rice, place the rice and a large pinch of salt into a pan and cover with the water. Bring to the boil, then cover with a lid and lower the heat to its lowest setting. Cook for 10-12 minutes, or until the rice has absorbed all of the water and is tender. Set aside for five minutes before fluffing up the grains with a fork.

9. Heat the ghee in a frying pan, then add the cumin seeds and fry for one minute, or until aromatic. Add the onions and gently fry for a further 2-3 minutes, or until softened. Sprinkle over the ground cumin and fry for a further 30 seconds. Add the cooked rice and raisins to the pan and stir through to mix. Add salt to taste, if needed.

10. To serve, divide cumin rice among plates and top with the lamb curry. Spoon the kachumber salad alongside and garnish with the lime wedges