SPICED LAMB WITH WHOLEWHEAT

 

350 g wholewheat grain, washed and soaked in cold water overnight

75 ml vegetable oil or ghee

2 medium onions, skinned and finely chopped

2 garlic cloves, skinned and finely chopped

5 cm piece root ginger, peeled and finely chopped

5 ml (1 level tsp) black cumin seeds

4 green cardamoms

4 cloves

5 – 7.5 ml mild chilli powder

2.5 ml (1/2 level tsp) ground turmeric

30 ml chopped fresh coriander leaves

15 ml chopped fresh mint leaves

700 g fillet of lamb, cut into 2.5 cm pieces

7.5 ml salt

284 g (4 oz) natural yogurt

75 ml lemon juice

fresh coriander, to garnish

1. Drain the wheat and place in a saucepan. Add 1.4 litres water and boil for about 40 minutes, until tender. Drain.


2. Heat the oil in a large heavy-based saucepan. Add the onions and fry for about 10 minutes, stirring, until a deep golden colour. Remove with a slotted spoon place in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste.


3. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamoms, cloves, chilli powder, turmeric and the chopped coriander and mint. Fry for a further 8 – 10 minutes, stirring frequently, until a rich golden colour.


4. Add the meat and salt and fry for about 40 minutes, stirring frequently, until the meat is well browned and nearly tender. Stir in the yogurt and fry for another 10 minutes, stirring, until the meat is tender and the yogurt well blended. Add 300 ml water, stir well and simmer for another 10 minutes.


5. Add the reserved wheat and the lemon juice and stir well. Reheat but don not allow to boil. Garnish with fresh coriander and serve with chapatis and poppadums.
   Serves 4

SPICED LAMB WITH WHOLEWHEAT