12 Apr Spice up Autumn menus with aromatic braised lamb with yoghurt
Many of the world’s great cuisines, including French, Italian, Indian and Chinese have long exploited the power of spice to enhance the flavour profile of their dishes.
Beyond flavour though, spices can also assist with digestion and metabolism.
Turmeric, cumin, coriander, fennel, mint, black pepper, dried powdered ginger, cardamom, cinnamon, nutmeg and cayenne are just some of the spices reputed to cleanse toxins from the body and prevent digestive disorders such as gas and bloating.
In their chemical compounds, spices are both hydrophilic and hydrophobic in different parts and ratios, causing some to mix more readily in oil and others in water. This means some spices are better sautéed in ghee or a healthy oil such as olive oil before being added to dishes to ensure that they blend properly. Other spices are best cooked in liquid and added to soups, stews or sauces.
Adding spice to your dishes can take them from everyday to gourmet with only a little extra effort.
Why not spice up your Autumn menus with this recipe for a soft and tender braised lamb and yoghurt with a hint of spice from the #SoupedUp Kitchen.
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
Aromatic braised lamb with yoghurt
|Onion, Brown, Raw||Fine Dice||kg||2.4|
|Ginger, Peeled, Fresh or frozen raw||Grate||g||18|
|Coriander seed, Dried, Ground||g||18|
|Cumin (cummin) seed, Dried, Ground||g||18|
|Juice, Lime, Commercial||ml||150|
|Lamb, All cuts, Semi-trimmed raw||Medium Dice||kg||3.6|
|Ghee, Clarified butter||ml||150|
|Turmeric, Dried, Ground||g||18|
|Yoghurt, Greek style (~10%), Natural||ml||600|
|Cream, Pure, 35% fat||ml||900|
|Flour, Wheat, White plain||g||300|
|Spice, Garam masala, Ground||g||18|
1. Blend or process onion, ginger, garlic, seeds and juice until well combined.
2. Place blended mixture and lamb in medium bowl, stir until lamb is well coated. Cover and refrigerate over night.
3. Heat ghee in a large saucepan. Add cayenne pepper, turmeric and garam masala, stir over medium heat for 1 min.
4. Stir in lamb over high heat until lamb is well browned.
5. Stir in yoghurt and combined cream and water. Bring to boil, reduce heat and simmer uncovered for about 1 hour or until lamb is tender.
6. Stir in blended flour and extra water, stir over high heat until sauce boils and thickens.
|Healthy Choices||Replace half the cream with milk. Serve with vegetables or salad.|
|Vegetarian Diet||Replace lamb with tofu or kidney beans.|
|Fortified||Stir through extra cream.|
|Gluten Free||Replace flour with gluten free flour. Yoghurt may contain gluten; choose gluten free yoghurt.|
|Dairy Free||Not suitable for dairy free diet.|
|Pureed||Suitable to be pureed.|