Lamb with Turmeric and Yoghurt (4)

Nigel Slater’s version of a 16th-century Persian recipe.

Lamb with Turmeric and Yoghurt (4)
Print Recipe
Nigel Slaters version of a 16th-century Persian recipe.
Lamb with Turmeric and Yoghurt (4)
Print Recipe
Nigel Slaters version of a 16th-century Persian recipe.
Ingredients
Servings:
Instructions
  1. Brown the lamb in the oil in a large, deep casserole then transfer to a warm plate. Pour two-thirds of the fat from the pan into a small bowl and set aside.
  2. Peel and roughly chop 2 of the onions, add to the pan and cook over a moderate heat for about 25 minutes. Peel the garlic, slice thinly then add to the onions when they have been cooking for 15 minutes.
  3. Stir in the curry powder, black pepper and turmeric and cook for a few minutes then return the lamb to the pan and pour in the water. Turn to a low simmer, partially cover, then cook for 3 hours, until the lamb almost falls off the bone.
  4. Steep the saffron in 50ml of water for 10 minutes. Peel the remaining onion, cut in half then into 1cm-thick slices. Warm the reserved lamb fat in a heavy, shallow pan, add the butter and onions and cook over a low heat for about 25 minutes.
  5. Using a draining spoon, lift the lamb pieces out on to a warm serving dish. Turn up the heat under the lamb liquor and boil to reduce by half. Put the yogurt in a large bowl, pour in the saffron liquid (holding back the stamens if you wish) whisking continuously.
  6. Pour the reduced liquor from the lamb into the yogurt, beating with a wooden spoon, then spoon over the lamb. Finish with the fried onions, pistachios and sour cherries.
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