Rajarani lamb in yoghurt
"Delectable morsels of NZ spring lamb cradled in a creamy spiced yoghurt sauce, scented with fried onions and saffron. I love this dish because it transforms the best lamb in the world - from my country of upbringing - New Zealand - with spices, methods and love from my country of birth India."
- Four large onions
- 1/2 cup rice bran oil
- Six whole green cardamom pods
- 3 whole cloves
- one two inch piece of cinnamon bark
- 1 cup natural creamy yoghurt
- 1/2 kilo spring lamb cubes
- 2 tsp salt
- 1 Tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/tsp ground clove
- 1/2 tsp ground cardamom
- 4 cloves crushed garlic
- Few saffron threads soaked in 1/2 tsp water
- 3 Tbsp rice bran oil
- Large iceberg lettuce leaves for serving
- 3 Tbsp toasted almonds
- 3 Tbsp finely chopped fresh coriander & mint
- Slice onions in rings.
- Heat oil in large frypan pan to medium.
- Put in whole spices into oil in pan.
- Put in onion rings.
- Fry until onions are brown (12-15 mins).
- Add fried onions to yogurt keep aside.
- Mix lamb cubes with spices and garlic.
- Add the yoghurt/onion mixture.
- Mix meat and yoghur mixture well.
- Cover and marinate the NZ/Indian lamb mixture for one day to make this dish really tasty and fit for a King (Raja) and Queen (Rani).
- Have a good night's sleep.
- Heat the second measure of oil in a heavy bottom pan to high heat.
- Put in the marinated meat for 3 mins.
- Turn heat down to low.
- Add the saffron.
- Put the pan lid on, but leave a 2 inch air gap for steam to escape during cooking.
- Cook the meat for approximately one hour low heat or until very tender.
- Take the lid off and cook for ten minutes on high until the sauce is a thick consistency.
- Arrange lettuce leaves on flat platter.
- Arrange lamb on the leaves.
- Garnish lamb with toasted almonds and coriander and mint.
- Serve with crispy roasted potatoes and New Zealand minted peas for Kiwi twist on on this Indian dish.
The following prep time does not include marinating time.