BUTTERFLIED ‘OLD DELHI’ SPICED LAMB (SERVES 10-12)
“crisp & melting” with spiced spring peas, charred lettuce & Jersey Royals
WHAT YOU NEED
Ingredients:
1tblsp ghee, butter, clarified butter (or a couple of splashes of oil)
450g or 1 big onion, chopped up into a rough dice
60g or 2 fat inches of ginger, grated or whizzed
4 cloves of garlic, finely chopped or whizzed
1 packet of GREEN SAFFRON CHANA MASALAmix
1 tin chopped tomatoes
1 tin chickpeas
A couple of tsp ofGREEN SAFFRONGaram Masala(optional)
HOW TO MAKE IT
- Put the ghee (butter or oil) into a heavy-bottomed saucepan or casserole dish and heat on a medium flame (temperature).
- Add the onion, ginger, garlic and sweat gently on a low heat until the onions have softened and the garlic gives off its gorgeous fragrance. Try not to colour the garlic, as this will give it and the end dish a bitter flavour.
- Add the packet of GREEN SAFFRON CHANA MASALA mix and stir for a couple of minutes to combine all the flavours. It may look a bit dry at this stage, but don’t worry…it’s all good!
- Open the tins, drain the chickpeas in a sieve. Discard the salty water from the chickpeas – you’re not going to need it. Pour the chickpeas and chopped tomatoes into the pan, turn up the heat and gently stir.
- Heat the mixture until it just starts to bubble, then turn down the heat and simmer for a few minutes, 5 or 10 minutes will do.
- Then, turn the heat off, sprinkle with GREEN SAFFRON Garam Masala and serve immediately…..simple!
Serving suggestion:
Serve with loads of steaming, fluffy Indian Basmati Rice as part of an Indian meal or serve by itself with a couple of chapattis and riata…..
WHY NOT TRY
Remember:
This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!