Ingredients

• 2kg leg of lamb (or lamb mouse)
• 4 onions
• 4 shallots
• 4 garlic cloves
• 4 ginger
• 1 coriander
• 1 Cumin
• 2 Madagascar Organic Black Pepper
• 1 Mexican Ancho Rojo Chilli DOSETTE
• 1 teaspoon ground cardamom
• 1 teaspoon Garam Masala
• 4 yaourts
• 3 tablespoons crème fraiche
• 1 liter meat stock (bouillon)
• 250 g raisins and dried apricots

Preparation tips

Preparation:

Cut the leg into 2-3 cm cubes. Prepare in a small bowl the spicy base: mix the crushed ginger, the pepper, the Garam Masala, the cumin, the coriander, the cardamom, the turmeric and a little rapped music. Add a pinch of salt, meat broth. Add a glass of water and mix everything.

Fry the lamb cubes. Put aside. In a large saucepan (casserole type), brown the onion, the shallots. Add the tomato puree, mixed spices. Cook for a few minutes, then add 0.5L of meat broth. Simmer 5-10mn. Then add the lamb, the chopped garlic, the yogurts and the fresh cream.

The key to this dish is its cooking. Simmer with soft lights for 3 or 4 hours. After 2 hours of cooking, add the raisins, dried apricots. React if necessary the sauce by adding yogurt or meat broth. When serving add a tablespoon of fresh cream, half a teaspoon of Garam Masala and a few fresh coriander leaves

Serve with rice and dal.

for the recipe for Garam Masala: It's here Garam Masala