| 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.
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