A luxurious richness is brought to the dish with the use of aromatic spices and a sweet headiness is created by including ground anise and prunes.
SERVES 4–6
- 6 tbsp vegetable oil
- 1 large white onion, cut in half and thinly sliced
- 7.5cm piece of fresh root ginger, peeled and grated
- 4 garlic cloves, minced
- 800g diced lamb leg
- Quarter tsp ground turmeric
- Quarter tsp chilli powder
- 200g can of chopped tomatoes
- 1 tsp star anise powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 3 green cardamom pods
- 4 cloves
- 125g prunes
- 200g canned chickpeas, drained and rinsed
- 2 tsp salt
- 2 tsp sugar
- 1 small bunch of fresh coriander, stalks and leaves chopped
- 1 green chilli, deseeded and thinly sliced
- Put the oil in a large heavy pan and set over a medium–high heat. When hot, add the sliced onion, ginger and garlic, and fry for 8 mins or until the onion has softened and turned golden brown.
- With the heat still on medium–high, add the diced lamb, ground turmeric and chilli powder and fry for 6 mins, until the lamb is browned all over.
- Next add the chopped tomatoes, 500ml water, star anise powder, ground cumin, coriander, cinnamon, cardamom and cloves. Bring up to the boil, then reduce the heat to low and simmer gently, partially covered, for 30 mins.
- Add the prunes, chickpeas, salt and sugar, and continue to simmer for a further 35–40 mins or until the lamb is cooked through and tender. Finish by stirring through the fresh coriander and green chilli just before serving with fresh rotis.
Mowgli Street Food by Nisha Katona, published by Nourish Books