Lamb Masala
Lamb Masala made with roasted lamb! The sauce is super easy to make with onion, butter, garlic, ginger, chilli powder, curry powder, garam masala, tinned tomatoes, double cream, butter and curry leaves.
Ingredients
- 1 lamb rack, French trimmed
- 1 tsp mild chilli powder
- 1 ½ tsp garam masala
- 1 tsp curry powder
- 1 tsp nigella seeds
- 200g thick Greek yoghurt
For the sauce
- 1 onion, peeled and diced
- 50g butter
- 2 cloves of garlic, peeled and chopped
- 4cm ginger, peeled and minced
- 1 tsp mild chilli powder
- 1 tsp curry powder
- 2 tsp garam masala
- 200g tinned tomatoes, chopped
- 100ml double cream
- 50g butter
- 2 tbsp curry leaves
For the pilaff
- 15ml butter
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamom pods, crushed
- 1 bay leaf
- 1 onion, peeled and sliced
- 500ml water
- 25g butter
Method
- Preheat the oven to 200C.
- Mix the lamb with the chilli powder, garam masala, curry powder, nigella seeds along with a good pinch of salt, and the yoghurt – toss the whole lot together! Leave to marinade for 1 hour, then pop in the oven for 30 minutes.
- For the rice, dry fry the spices for 30 seconds in a pan, then add the onion and oil and cook for 5 minutes. Add the rice and 500ml water, cover in a cartouche or add a lid on top and cook for 20 minutes.
- To make the sauce, fry the onions for 10 minutes, add all the remaining ingredients, stir through, simmer for 5 minutes, and then blitz. Serve all together.
Ingredients
- 1 lamb rack, French trimmed
- 1 tsp mild chilli powder
- 1 ½ tsp garam masala
- 1 tsp curry powder
- 1 tsp nigella seeds
- 200g thick Greek yoghurt
For the sauce
- 1 onion, peeled and diced
- 50g butter
- 2 cloves of garlic, peeled and chopped
- 4cm ginger, peeled and minced
- 1 tsp mild chilli powder
- 1 tsp curry powder
- 2 tsp garam masala
- 200g tinned tomatoes, chopped
- 100ml double cream
- 50g butter
- 2 tbsp curry leaves
For the pilaff
- 15ml butter
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamom pods, crushed
- 1 bay leaf
- 1 onion, peeled and sliced
- 500ml water
- 25g butter
Method
- Preheat the oven to 200C.
- Mix the lamb with the chilli powder, garam masala, curry powder, nigella seeds along with a good pinch of salt, and the yoghurt – toss the whole lot together! Leave to marinade for 1 hour, then pop in the oven for 30 minutes.
- For the rice, dry fry the spices for 30 seconds in a pan, then add the onion and oil and cook for 5 minutes. Add the rice and 500ml water, cover in a cartouche or add a lid on top and cook for 20 minutes.
- To make the sauce, fry the onions for 10 minutes, add all the remaining ingredients, stir through, simmer for 5 minutes, and then blitz. Serve all together.
