Topic: Podina Lamb recipe wnated

[FatCol]

Hi All,

I used to use the Moghul Tandoori in Lytham St Annes regularly and one of the best dishes on their menu, is Podina Lamb (I believe podina is mint).  I've never seen a podina recipe so wondered if anyone had one?

Another I'd like to find is Naga Lamb, so if anyone has that one...

Thanks & regards
FatCol

[FatCol]

A slight change of spelling threw this up...

http://www.ifood.tv/recipe/pudina_gosth

Perhaps a couple of the more experienced cooks on here would be kind enough to cast an eye over the recipe and give some thoughts.

[SnS]

Hi FatCol

The recipe looks okay to me. Probably enough for 4 servings here.

I'm not sure here but I guess the cumin powder should be cumin seeds. Powder is likely to burn if added with the other whole spices and cooked for as long as he describes. This is the only powder used ... a mistake possibly?

Be careful not to burn the garlic/ginger paste as this will turn everything bitter. Personally, I would me tempted to add this after the onion.

I have re-written his recipe to make it slightly easier to follow. Let us know how it turns out.

Regards
SnS 

Lamb Podina/Pudina Gosth (minted lamb curry)

Boneless Lamb 1 kg (cut into bite size pieces)
4 tbsp veg oil
4 medium cooking onions finely chopped
2 tbsp ginger/garlic paste (one of each?)
4 medium tomatoes chopped

Spices
4 black cardamom
4 green cardamom
4 cloves
2 x cinnamon sticks
2 bay leaves (Indian type I guess)
0.5 tsp black peppercorns
2 tsp cumin powder (seeds?)

6 x green chilies deseeded and chopped
0.5 cup natural yoghurt
2 tbsp mint paste (mint sauce or jelly?)
2 sprigs fresh mint leaves
Salt to taste

Heat oil in deep pan, add whole spices and fry until they crackle and aroma is released.
Add ginger/garlic paste, chopped chilies and stir for 2-3 minutes
Add chopped onion and cook until golden brown
Add lamb pieces and stir fry until browned
Add yoghurt and cook for 10-12 minutes
Add chopped tomatoes cook for 3-4 minutes
Add water (or stock/thin base gravy?), bring to boil then simmer on low heat until lamb is tender and sauce thickens
Add mint paste and salt cook for 3-4 minutes
Garnish with mint leaves before serving

[FatCol]

Thanks SnS - much appreciated.

Will be a couple of weeks before I can try it due to hols, but I'll be sure to report back.

Regards
FatCol