INGREDIENTS

INSTRUCTIONS

This Indian dish is anything but understated.  It piles flavour upon
flavour to stunning effect and would overwhelm milk-fed lamb.
Amazingly, for something so sumptuous, it is comparatively
nutritionally sound, as it has been modified to eliminate most
saturated fat.  However it is not for the meal-in-a-moment cook.  Cover
45 g of raisins and 30 g sultanas in boiling water.  Leave to  soak.
Trim an 800 g boneless piece of young lamb (leg or shoulder) of  all
visible fat.  Put the piece in a large saucepan and add 3 cups of
water, a tablespoon of lemon juice and 2 bay leaves.  Cover, bring to
the boil, skim, and simmer very gently for about one hour or until a
skewer glides into the meat with ease.  Remove the meat, setting it
aside, and reduce the stock over high heat to about 1/4 of a cup.
Reserve the stock and wash the saucepan.  Into a processor bowl put 2
large onions quartered, 6 cloves of  garlic, 5 cm ginger roughly
chopped, 1/2 tablespoon ground cardamom,  2 tablespoons ground
coriander, 1 teaspoon ground cloves, 1  tablespoon white poppy seeds,
45 g ground almonds and 1 teaspoon  black pepper. Process to a paste.
Chop finely a generous handful of  fresh mint and have ready 200 g
plain yoghurt (low fat yoghurt can be  used).  Heat 2 tablespoons mono-
or polyun- saturated oil in the saucepan, add  onion and spice paste
and fry, stirring, for about 3 minutes or until  it is fragrant.  Add
the mint and yoghurt and simmer gently till the  sauce is thick and
creamy.  Return the meat to the saucepan, spooning  the sauce over it,
cover and braise gently until the meat is heated  through. Add the
reserved stock to the saucepan and stir through.  Continue to simmer
uncovered until the stock is completely reduced.  Sprinkle over the
meat and sauce 2 teaspoons garam masala, 1 teaspoon  chilli powder and
salt to taste if you regard it as necessary.  In a frying pan, heat a
little oil and gently fry the drained  sultanas and raisins, together
with 45 g blanched slivered almonds,  for about 5 minutes. Add them to
the saucepan and stir.  Infuse a few  strands of saffron in a
tablespoon of boiling water and add 1 1/2  teaspoons of rosewater. Stir
this mixture into the saucepan and heat  for a minute or so more.
Slice the meat, which by now should be meltingly tender, and arrange
on a serving dish.  Spoon the sauce over the meat.  Serve with rice.
Makes 4 to 6 servings.  From "Raw Materials" by Meryl Constance, The
Syndey Morning Herald,  Posted by Stephen Ceideberg; October 30 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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