Traditional Scottish Recipes
- Lamb Desi
In the last 50 years there has been a tremendous growth in Scotland in the number and quantity of dishes which were originally from the Indian sub-continent. Edinburgh and Glasgow restaurants compete for the title of "Curry Capital", with Glasgow boasting the largest Indian restaurant in Europe. The taste for Indian food has led to an interest in cooking Indian-style food at home and local restaurants will often encourage this by publishing their recipes for popular dishes. Here is a recipe for Lamb Desi from one of Glasgow's newer establishments, India Quay at Finnieston. (You can see a review of this restaurant at Great Places to Eat).
Ingredients below are sufficient to serve 2 people. This is traditionally served with Paratha (a richer version of chapatti) but can also be served with rice.
Ingredients:Return to the Index of Traditional Scottish Recipes>
1 or 2 chopped green chilli (dependent on preference)
200 grams (7 ounces) chopped tomato
½ kilo (one pound) of lean Scottish lamb on or off the bone
150ml (5 ounces), vegetable oil
1 large white onion
1 teaspoon fresh root ginger
1 clove of garlic
1 teaspoon of tumeric
1 teaspoon of garam masala
1 teaspoon of cumin
1/2 to 1 teaspoon chilli powder (dependant on taste)
Pinch of salt
1 green pepper
Bunch of corriander
Quarter pint (150ml) water
Natural yogurt (table spoon)
Using a sharp knife cut lamb into small, even sized pieces.
In a large mixing bowl combine the yogurt, garam masala, ginger, garlic, chilli powder and salt and mix well.
Heat oil in a large saucepan and fry the onions until golden brown. Add the cumin and tumeric and stir well.
Add the lamb to the yogurt mix and stir fry for 3-5 mins. Add the chopped green chillies and tomatoes and stir fry for a further 5 minutes. Add a quarter pint of water and leave to simmer on low heat for 30 minutes.
Add some corriander and stir until sauce reaches the required consistency. Transfer the curry to warm serving plates and serve hot with a sprinkle of corriander to decorate the dish.
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