sliced and shallow-fried in oil until golden brown
4cm/1¾in piece of fresh root ginger
peeled and grated
6 garlic cloves
2 tsp salt
or to taste
2 tsp red chilli powder
4 tsp garam masala
2 tsp ground cumin
1 tsp freshly ground cardamom seeds
1 tbsp chopped coriander
to garnish
naan bread
warmed
meat mallet
Directions
Remove all the white membranes from the surface of the meat.
Using a sharp knife
cut the meat into 5cm (2in) squares
about 1cm (½in) thick.
Place these escalopes between sheets of cling film and beat them out with a meat mallet or rolling pin until the lamb has been flattened into thin pieces.
Tip all the marinade ingredients into a food processor and blend until smooth.
Coat the escalopes with the marinade
making sure the meat is completely covered with the masala spice mix. Set aside for at least one hour.
Heat the clarified butter in a heavy-bottomed casserole pan
wide enough to take the meat in one layer.
Add the cinnamon sticks and black cardamoms and let them sizzle for a few seconds before adding the marinated meat with its liquid.
Cover the pan with a tightly-fitting lid and seal the edges with a flour and water paste (this helps to retain all the flavours in the pot as the meat cooks).
Simmer on a very low heat for an hour until the sauce has reduced and the meat is tender.
Remove the lid from the pan. If there's too much liquid
cook the sauce down until there's a thin film of oil on top.
Scatter with chopped coriander and serve straight away with warm naan bread.
