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[Meat and Offal]
30g/1oz clarified
butter
1 small onion, finely chopped
675g/1½lb boneless
lamb, preferably shoulder, cut into 4cm/1½in cubes
2 teaspoon ground turmeric
½ teaspoon
ground ginger
1 clove of garlic, crushed
1½ teaspoon ground
coriander
¼ teaspoon salt
¼ teaspoon cayenne
pepper
425ml/¾ pint brown
stock
1 tablespoon chopped fresh
parsley
½ tablespoon
chopped fresh mint
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Melt the butter in a large
saucepan and brown onion in it. Remove to a plate.
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Put meat into the pan and
brown all over. Add the turmeric, ginger, garlic and coriander. Return
onions to the pan and stir and cook over a low heat for 1 minute.
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Season with salt and cayenne
and add enough stock to come to 1cm/½in below the top
of the meat. This level should be kept constant. Bring to the boil, cover
and simmer gently for about 1½ hours until the meat is tender, adding more
stock as necessary.
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When the lamb is tender remove
it from the pan and keep warm. Reduce the liquid by boiling. Add the parsley
and mint and pour over the lamb.
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