Atul Kochhar was the first Indian chef to be awarded a Michelin star in Britain, for Tamarind in London’s Mayfair, and he now has a restaurant, Sindhu, on board P&O’s Azura. Here’s one of his favourite main courses.
Whole Garam Masala
1½ tsp Cumin
6 Green cardamom pods
2 Black cardamom pods
1” Cinnamon stick
1 Star anise
2 Blades of mace
1 tsp Black pepper
50g Ginger garlic paste
10g Red chilli powder
10g Coriander powder
3g Garam masala
5g Tumeric powder
60g Tomato paste
1 bunch Coriander leaves
Leg of lamb – trim and remove the bones and cut into one-inch cubes. Whisk the yogurt; add almonds, saffron, salt and half the ginger garlic paste; marinade for two hours.
Pound the whole spices in a pestle and mortar.
Peel and slice the onions thinly.
Wash and finely chop the coriander leaves, wash and scrape the ginger and cut into julienne.
Heat the oil in a heavy-bottomed pan, add the pounded spices, and stir till spices start to crackle.
Add the sliced onions, stir and cook till golden brown.
Add the lamb with the marinade, stir and cook till meat is browned and thee-quarters cooked. *
Add the dry spices and cook for five minutes.
Add the tomato paste and stir till lamb is cooked.
* When the lamb is added, it will shed the excess of its moisture and will cook in its own stock. If there isn’t much liquid in the pan, some water or lamb stock can be added. Once the meat is browned, it will tend to get stuck at the bottom; you need to keep stirring and scraping the bottom, which is important for the characteristic development of the flavors.
Serve in a bowl garnished with coriander and ginger.
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