Page 99 - SITHCCC014_SG_v1.0

P a g e | 99

ground coriander 3 tsp to marinade until required.
Sweat (cook slowly over a low heat without colour)
onions 2
the chopped onions on a real low heat for 30
garlic cloves 5 minutes.
Add the crushed garlic and ginger and sweat for
grated ginger 2 tbs
further 30 minutes.
garam masala 3 tsp
Add the paprika, cayenne, garam masala, turmeric,
paprika 3 tsp nutmeg and mace and sweat for a further 30
minutes.
cayenne 1 tsp
Seal the lamb in hot oil and add to onion and spice
turmeric 1 tsp mix.
ground nutmeg ½ tsp Deglaze the pan (add a little water or stock to
remove the sediment) and add to lamb mix.
ground mace ½ tsp
Add the tomato concasse (chopped tomatoes) and
tomato concassé 400 ml simmer gently for 90 minutes or until tender.
Just prior to serving stir in the yoghurt (but do not
yoghurt 200 ml allow to re-boil as it will curdle).

Serve with plain boiled or steamed rice, a selection of Indian breads: poori, naan or chapaatis and
Gujerati style green beans.

Poached pickled ox tongue

Ingredients Quantity Process

pickled ox tongue, rinsed 1 Place tongue in a deep pot with all the ingredients
and cover with water (or light chicken stock). Bring
onion 1
to simmering point, adjust heat to maintain a bare
carrot 1 simmer and check after 2 hours. It might still need a
further hour, depending on size. A skewer should slip
celery stick ½
through the tongue without any resistance.
bay leaf 1 Allow to cool for a few minutes-but a tongue is only
easy to peel when warm. Slip on a pair of latex
parsley stalks A few
gloves to make handling the hot tongue easier. Peel
away and discard the skin. Place the cooked, peeled
garlic cloves 2
tongue in a deep basin.