Luksha Shamdeh

Ingredients

• 1½ lbLambfrom leg, shoulder or loin, cut into bite-sized cubes
• 1⅓ lbPotatoespeeled, quartered or in chunks, added to the sauce towards the end
• 10½ ozOnioncoarsely chopped, form the base of the sauce
• 3 clovesGarlicfinely chopped or as a paste
• ⅔ ozGingerpeeled, finely chopped or as a paste
• 10½ ozTomatochopped, give the sauce acidity and body
• 3 tbspOilfor frying onions, spices and meat
• 1 tbspCurry powderbriefly roasted with the onions
• 1 tspTurmericground, for colour
• 1 tspGaram masalaspice blend
• 1 tspPaprika powdersweet
• 2Chillifresh or dried, or chilli powder instead
• 1 tspCuminseeds, dry-roasted
• 1⅔ cupsCoconut milkfor deglazing, makes the sauce mild
• 1¼ cupsbrothfor braising, water works too
• 5¼ ozYogurtas a marinade for the meat or as a dip on the side (optional)
• 1Cinnamon stickbraised along, removed before serving (optional)
• 5Clovesbraised whole, removed before serving (optional)
• 3Bay leafbraised along, removed before serving (optional)
• 1 tbspSoy sauceinto the yogurt marinade (optional)
• 2 tbspLemon juicefor seasoning at the end
• 1 bunchCorianderchopped, for sprinkling
• Saltto taste
• Black pepperfreshly ground
• Riceserved as a side (optional)

Method

1. Trim the lamb of sinew and cut it into bite-sized cubes. If you like, toss the meat with plain yogurt, a splash of soy sauce and some of the ground spices, cover, and let it marinate in the fridge for several hours or overnight.
2. Peel and trim the onions, garlic, ginger and chilli, then chop them finely or blitz them to a coarse paste.
3. Heat the oil in a heavy pot and fry the onion mixture over medium heat for 8 to 10 minutes, until golden brown and sweet-smelling.
4. Add the curry powder, turmeric, garam masala, paprika and cumin seeds and roast for a minute. Add the cinnamon stick, cloves and bay leaves if you're using them.
5. Add the lamb cubes and brown them all over on high heat, then stir in the tomatoes and let them collapse briefly.
6. Pour in the coconut milk and vegetable broth, season with salt, cover, and braise over low heat for 50 to 60 minutes, until the meat is tender. Stir now and then and top up with a little broth if needed.
7. Peel the potatoes, quarter them or cut them into chunks, and add them for the last 20 to 25 minutes, until cooked through but still holding their shape.
8. Fish out the whole spices and season the sauce with salt, freshly ground black pepper and lemon juice.
9. Scatter with chopped coriander and serve with rice, with a spoonful of plain yogurt alongside if you like.

Tips and variations

If you marinate the meat in spiced yogurt as described in step 1, it comes out especially tender — it still gets browned afterwards. The sauce can lean more on coconut milk or more on tomatoes, depending on whether you want it milder or sharper. The potatoes can also be boiled separately and stirred in during the last few minutes. The dish takes well to vegetables: green beans, carrots, peas, peppers and spring onions, or spinach stirred in five minutes before the end, with chopped peanuts as a topping. A little honey or palm sugar rounds off the sauce. It's served with rice, though a yogurt dip alongside, or flatbread instead of rice, works just as well.