750 g/1 1/2 lb lean lamb tenderloin or boned leg
3 teaspoons finely chopped garlic
2 teaspoons finely grated fresh ginger
1 medium onion, chopped
1 teaspoon fennel seed
1 teaspoon salt
125 ml/4 fl oz/1/2 cup yoghurt
1 teaspoon chilli powder
2 teaspoons ground coriander
1/4 teaspoon saffron strands
2 or 3 drops kewra essence
2 tablespoons ghee
2 tablespoons oil
1 tablespoon boiling water
125 ml/4 fl oz/1/2 cup hot water
1 teaspoon Kashmiri garam masala
125 ml/4 fl oz/1/2 cup finely chopped fresh coriander
Beat lamb with a meat mallet to flatten and cut into serving-sized pieces.
Grind garlic, ginger, onion, fennel seeds and salt in an electric blender until smooth. Mix with the yoghurt, chilli powder, garam masala, coriander and rub over the lamb slices. Marinate for at least 2 hours.
Toast saffron strands in a dry pan over low heat for 1 minute, taking care they do not scorch. Turn onto a saucer to cool, then crush with back of a spoon. Dissolve in a tablespoon of boiling water and mix in the kewra essence. Set aside.
Heat ghee and oil in a heavy frying pan and fry the pieces of meat over fairly high heat, turning them frequently. Add about 3 tablespoons hot water to pan, cover and cook until the liquid evaporates. Stir to release meat and spice marinade from base of pan. Add another 3 tablespoons water and repeat. When this has evaporated, sprinkle with garam masala, saffron and kewra liquid, cover and simmer a few minutes then serve garnished with fresh coriander. Serve with rice or naan and a salad of sliced onions, tomatoes and chillies.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)