Curried Lamb Yoghurt – Lina Saad

INGREDIENTS

• 1 lamb shoulder, deboned and cut into large cubes
• 5 Spanish onions
• 1.5kg natural yoghurt
• 3 tbsp corn flour (thickening agent)
• ½ tsp ground cinnamon
• ¼ tsp ground cardamon
• 6 tbsp mild or medium curry or even hot, if that is absolutely your personal taste
• 1 tbsp salt or to taste

METHOD

1. Chop the onions finely and sweat them in a pot with some olive oil and vegetable oil.
2. Once the onions are nearly golden add the lamb cubes and stir from time to time, until the lamb is sealed; this should take around 8- 10 minutes, add some salt and all the mentioned spices.
3. Pour about 1litre of cold water and let it cook until the lamb is soft and tender; this is usually about an hour and 10 minutes more.
4. In the meantime, pour the yoghurt in a bowl and whisk with the hand held blender with some salt to taste.
5. Once the lamb cubes are thoroughly cooked, take about 1 cup of the stock with some of the onions and add them to the yoghurt, whisk them till the onions are dissolved.
6. Mix the corn flour with a bit of water and add them to the yoghurt and mix for 2 minutes.
7. Pour everything back to the original stock pot all with the lamb cubes and bring to boiling point, maintain for 5 minutes and VOILA the dish is over.
8. The dish is served with pilau rice.

INGREDIENTS

• 2 cups of basmati rice
• ½ cup of vermicelli
• 4 cups of hot boiling water
• Knob of butter
• Dash of vegetable oil
• Salt to taste

METHOD

1. Into a suitable pot, add the knob of butter and dash of oil.
2. Add the vermicelli and sauté until light golden. Add the rice and season with salt and stir quickly.
3. Add the 4 cups of hot boiling water, let it bubble and give it a quick stir.
4. Reduce heat to lowest minimum and let it simmer with the lid on for about 20 minutes or until the rice is mature.