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.
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
Daag (Onion Masala)
Bunch of Coriander or Flat Leaf Parsley, chopped
a little oil gently fry the shallots until soft.
the garlic and continue to fry for a minute or two.
the spices and stir together.
the lamb and cook until the meat is sealed.
the lamb stock cubes and about 500 mls of water. Bring to
the boil, stirring to combine everything.
from time to time and if getting too dry and add some more
water. You want simmer the lamb for about two hours.
to go cold. The fat will solidify on top so you can then
skim the fat which you do not need.
the lamb back on the heat and cook for a further hour, keeping
an eye on the liquid content.
the end of the cooking time remove the lid and continue
to heat until most of the liquid has evaporated.
your pre-prepared Daag in another pan. Using a slotted spoon
add your lamb to the Daag and heat.
chopped Coriander or Flat Leaf Parsley and cook for a further
three or four minutes.
with rice and Naan bread
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