French Lamb casserole with Indian spices twist Serve – 4
Ingredients
2 tbsp vegetable oil/ butter
1 kg goat meat/ lamb/ chicken
2-3 Tsp Salt or as per taste
2Tsp freshly ground black pepper or as per taste
2 brown onion, diced
1 tbsp Ginger
1tbsp garlic
1 cup hung natural yogurt
1/2 cup Rogan Josh/korma paste store-bought masala
2 tbsp meat masala
1-2 bay leaf
2 tbsp rosemary
100ml white Macon wine – optional / any stock- I used both, 1 cup vegetable stock and wine
3 medium potatoes, cubed
1 cup carrots
Coriander hand full
Ginger julienne
1/2 cup shallots
Method
1. Take a wide heavy-based pan, add 1 tablespoon of the oil and when oil gets hot add the lamb pieces for a few minutes to brown and keep aside.
2. Mix sour cream, yogurt, meat masala and keep it aside.
3. Now in other pan heat butter and add bay leaf, Rosemary cumin ginger-garlic and onion in the same pan. Season with salt and stir well till onion’s raw flavour goes off.
4. Add potatoes, carrots and cover it with lid and cook on slow heat. Add tomato purée/ crushed tomato and cook for a couple of minutes.
5. Add rest of all dry spices and stir.
6. Add meat, the mixture of sour cream, yogurt, meat masala, korma masala and stir.
7. Cover the pan and cook till meat is cooked.
8. Add the white wine (if using) and stock brings to the boil—cover with the lid to cook over low heat for about 2 -3 minutes.
9. Garnish with ginger julienne, shallots, and coriander.
Serve lamb casserole with baguettes/naan or rice on each plate with the vegetables.