LAMB: This is a traditional way to serve dry curry.

LAMB TIKKA:



2 lb. lean lamb, cubed

1 unripe papaya

spice mix:

1 tsp. each chilli powder & ground cumin
¼ tsp. turmeric
2 tsp. ground coriander
1-2 tsp. salt
2 tbsp. lemon juice
1 tbsp. fresh coriander
3 tbsp. natural yogurt
1 tsp. each minced ginger & garlic

¼ tsp. red food colouring

cooking oil

lemon wedges and chopped coriander to garnish



Peel papaya, cut in half and scoop out the seeds. Cut flesh into large chunks and add to blender or food processor. Process papaya with on/off pulses until it is pureed, adding 1 tbsp. water if necessary to make it into a smooth paste.

Add papaya puree into lamb and rub it in well with your fingers. Set to one side for at least 3 hours.

Mix together yogurt, chilli powder, garlic, turmeric, ground coriander, cumin, lemon juice, fresh coriander and salt. Add food colouring and 2 tbsp. of oil and mix in well. Pour spice mixture over lamb and mix well to coat meat. Marinade 30 minutes to 1 hour; then drain lamb cubes and pat dry with paper towels.

In a large saucepan, heat enough oil for deep frying over high heat until very hot. Add lamb cubes in carefully in batches and deep fry for 3-4 minutes, or until cooked. Keep cooked pieces warm while cooking the rest. Drain on paper towels.

Transfer to a serving plate, garnish with lemon wedges and fresh coriander. Serve hot.