We love this Nepalese twist on a classic lamb curry. Slow cooking with bold beetroot and fragrant, lemony Sichuan peppercorns will make for a tasty talking point.
bunch beetroot, peeled, halved and cut into 2cm half moons
300ml
chicken or vegetable stock
4
cloves
6
green cardamom pods, bashed
FOR THE MARINADE
2tsp.
cumin seeds
11/2tsp.
Sichuan peppercorns
1tsp.
ground coriander
1tsp.
ground fenugreek
1tsp.
fennel seeds
200g
natural yogurt
1
large onion, roughly chopped
2Tbsp.
tomato puree
4
large garlic cloves, roughly chopped
4
cm piece fresh ginger, peeled and roughly chopped
1-2 piece fresh ginger, peeled and roughly chopped
1tsp.
ground turmeric
FOR THE MINT SAUCE
25g
each mint and coriander leaves
2Tbsp.
natural yogurt
2Tbsp.
lime juice
1tsp.
caster sugar
1/2
a green chilli, deseeded and roughly chopped (keep the seeds in, if you prefer)
1
small garlic clove, crushed
Directions
Step 1
To make the marinade, put the cumin seeds, Sichuan peppercorns, coriander, fenugreek and fennel seeds in a small dry frying pan over a medium heat for 1-2min, until fragrant. Transfer to a pestle and mortar or spice grinder, and grind until fine. Tip into a food processor with the remaining marinade ingredients, except the turmeric (this can stain the plastic) and whizz until smooth.
Step 2
Spoon the marinade into a large bowl with the turmeric and lamb. Mix well and then leave to marinate for at least 1hr, or covered overnight in the fridge, if you have enough time.
Step 3
Shake off any excess marinade into the bowl, then heat the vegetable oil in a large casserole over a high heat and brown the lamb pieces in batches, until golden brown all over. Transfer to a bowl and set aside. Drain off any excess fat left in the pan.
Step 4
Add the remaining marinade to the pan and stir well, making sure to scrape up any brown bits from the bottom of the pan as these will add to the flavour. Return the browned lamb pieces to the pan with the beetroot, stock, cloves and cardamom; season generously. Bring to a simmer then reduce the heat and cover and cook for 1hr 30min until almost tender. Remove the lid and continue cooking for 1hr-1hr 15min, until the sauce begins to thicken. The lamb should be tender and the beetroot cooked through.
Step 5
Meanwhile, make the mint sauce. Put all the ingredients into a small food processor with a generous pinch of salt and 4tbsp water and blitz until very finely chopped. Set aside.
Step 6
Taste and adjust seasoning, then remove cloves and cardamom before serving with the mint sauce and your choice of sides.
Per Serving:
Calories: 558
Fibre: 5 g
Total carbs: 19 g
Sugars: 17 g
Total fat: 32 g
Saturated fat: 14 g
Protein: 47 g
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