Lamb Cilantro

Avery tasty gravy to complement any rice dishes i.e. Dhal Rice (Nasi Dhal), Nasi Biryani or Nasi Minyak.  If you want a hot gravy, just double up the fresh chillies quantity.

Ingredients (serves 4):
800 g lamb (mutton), to be cut into large cubes (10 or 12)
10 - 12 tbsp cooking oil
200 ml water or enough water
2 tbsp plain yoghurt
1 tbsp chili powder

Blended Ingredients:
3 stalks fresh green chillies, to be sliced
2 stalks fresh green chillies, to be sliced
5 pips garlic, to be sliced
3 cm fresh ginger, to be sliced
2 medium-sized onions, to be peeled and sliced
4 red tomatoes, to be coarsely diced
8 stalks fresh coriander (cilantro) leaves, to be plucked and coarsely chopped

Stir-fry Ingredients:
1 medium-sized onion, to be peeled and finely sliced
4 pcs cardamon
5 pcs cloves
1 pce cinnamon stick (about 5 cm)

Method:
Marinate lamb cubes with blended ingredients, yoghurt and chili powder together.  Leave aside for about 30 minutes.

Heat cooking oil in a large pot over medium heat.  Add stir-fry ingredients and stir-fry until fragrant.  Then, add lamb and its marinade.  Stir well and add a little water.  Bring to a slight boil and put the lid on.  Cook until mutton is tender and the gravy thickens.  Tip:  After about one hour, remove lamb cubes and further cook gravy until it thickens.  Once thickened, return lamb to pot and season with salt to taste.  Check whether lamb is tender before switching off the heat.

Serve with Nasi Dhal (Dhal Rice) and a simple Cucumber & Tomato Salad.

Bon Appetit!