A spiced take on Lamb Cookies, built on tamarind and jaggery and finished the way we like it. Ready in about 37 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the ghee and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Indian
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