| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Greek | Coxon’s kit, Coxon1 | 1 | servings |
INGREDIENTS
| Loin of lamb; seasoned | ||
| 4 | tb | Peanut oil |
| 2 | lg | Onions; chopped |
| 1 | pt | Yoghurt; natural Greek |
| 4 | Green chillies; seeded and chopped | |
| 5 | Cloves garlic; chopped coarsely | |
| 5 | tb | Fresh ginger; chopped |
| 4 | oz | Blanched almonds |
| Salt and pepper | ||
| 2 | tb | Ground cumin |
| 3 1/2 | tb | Ground coriander |
| 6 | tb | Fresh chopped coriander |
INSTRUCTIONS
Heat a large heavy based pan and brown the lamb in the peanut oil. Combine the onions, yoghurt, chillies, garlic and almonds in a food processor and puree. Place the lamb into a casserole dish and add the yoghurt and other ingredients. Sprinkle with the ground cumin and coriander. Cover and cook at a low temperature for around 1-11/2 hours. Remove, rest and sprinkle with the fresh coriander just before serving. Serve with a selection of vegetables. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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