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Lamb Daag

RECIPE

Having made my Daag , or onion masala base gravy, I wanted to take advantage of a cheap cut of lamb available in my supermarket, neck of lamb. I thought it would make a very tasty way to find out whether my Daag was going to be a success or not.

Lamb neck is an inexpensive cut of lamb but is a tough cut that needs slow cooking. It can be bought on the bone or off the bone. I prefer off the bone as it makes life easier. Either way it will need slow cooking so for my Lamb Daag it will need braising for several hours. The other thing toi remember when using a cut of lamb like this is that it will produce quiet a bit of fat which is why I start cooking it the day before I need it.

Neck of lamb

Ingredients

300g neck of lamb, cut into small pieces
3 or 4 round shallots (on 1 small onion) sliced
3 garlic cloves finely chopped
1/4 tsp ground Cumin
1/4 tsp ground Coriander
1/4 tsp Cinnamon
1 tsp Turmeric
1/2 tsp chilli powder
2 lamb stock cubes
Oil
500mls Water
Daag (Onion Masala)
Bunch of Coriander or Flat Leaf Parsley, chopped

Method

  • Using a little oil gently fry the shallots until soft.

  • Add the garlic and continue to fry for a minute or two.

  • Add the spices and stir together.

  • Add the lamb and cook until the meat is sealed.

  • Add the lamb stock cubes and about 500 mls of water. Bring to the boil, stirring to combine everything.

  • Cover and simmer.

  • Check from time to time and if getting too dry and add some more water. You want simmer the lamb for about two hours.

  • Leave to go cold. The fat will solidify on top so you can then skim the fat which you do not need.

  • Put the lamb back on the heat and cook for a further hour, keeping an eye on the liquid content.

  • At the end of the cooking time remove the lid and continue to heat until most of the liquid has evaporated.

  • Put your pre-prepared Daag in another pan. Using a slotted spoon add your lamb to the Daag and heat.

  • Add chopped Coriander or Flat Leaf Parsley and cook for a further three or four minutes.

  • Serve with rice and Naan bread

Serves 2

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