Lamb Salmi
A curry with a hint of cinnamon, this dish is made by slow cooking marinated lamb with a blend of spices, fine herbs and red wine. Yummilicious!
Ingredients
- 1 kg lamb, cut into cubes (preferably without bones)
- 1 onion
- 11/2 tablespoons garlic paste
- 3 cloves of garlic
- 5 tomatoes, chopped
- 1 small dried chili
- 12 cloves
- 1 big cinnamon stick
- 3/4 cup red wine
- 1 tablespoon thyme leaves
- 1/4 cup finely chopped coriander leaves
- Salt Pepper
- Oil
- Water
Instructions
- In a large bowl combine the lamb, half of the cinnamon stick, 6 cloves, 11/2 tablespoons of garlic paste, salt and pepper
- Allow to marinate in the refrigerator for about 12-24 hrs
- Heat a flat pan with 1 tablespoon oil
- Roughly grind the onion, cloves of garlic, remaining cinnamon stick, cloves and red chili and add to the pan
- Stir fry for 4-5 minutes
- Add the chopped tomatoes and cook for 4-5 minutes
- Add the thyme leaves, lamb and cook for 8-12 minutes
- Add 11/2 cups of water and cook for about 20 minutes by checking occasionally
- Lastly add the red wine, salt and pepper and cook for another 20 minutes on medium heat
- Turn off the heat and garnish with chopped coriander leaves