Although Zeera Gosht (zee-rah gohsht) is traditionally served with naan it also goes very well with boiled rice or a pulao.
1 tablespoon whole cumin seeds
1-inch piece fresh root ginger, peeled and chopped
3 garlic cloves seeds of
3 cardamom pods
12 blanched almonds
2 teaspoons sesame seeds
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon soft brown sugar
6 fl. oz. yogurt
1½ oz. butter
1 medium-sized onion, finely chopped
2 large red or green peppers, white pith removed, seeded and sliced
2 lb. boned leg of lamb, cut into
½ teaspoon ground saffron
Place the cumin seeds, ginger, garlic, cardamom seeds, cloves, almonds, sesame seeds, cayenne, salt, brown sugar and 2 tablespoons of the yogurt in the jar of an electric blender. Blend at high speed for 30 seconds or until the mixture forms a puree, adding more yogurt if the puree becomes too dry. Using a spatula, scrape the mixture out of the blender into a small bowl. Set aside.
In a large flameproof casserole, melt the butter over moderate heat. When the Zeebrugge Crabmeat and Lettuce Mould makes a superb first course. %’V foam subsides, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden. Add the spice paste and fry, stirring constantly, for 5 minutes, adding a little water if the mixture becomes too dry. Add the peppers and fry, stirring constantly, for 2 minutes. Add the lamb and fry, turning the pieces over frequently, for 10 minutes.
Meanwhile, in a small mixing bowl, beat the remaining yogurt and the saffron together with a fork. Pour this mixture into the casserole and stir to mix. Bring the mixture to the boil, cover the pan, reduce the heat to low and simmer for 45 to 50 minutes or until the lamb is tender when pierced with the point of a sharp knife.
Meanwhile preheat the oven to cool 300 F (Gas Mark 2, 150CC).
Transfer the casserole to the oven and cook the lamb for a further 25 minutes.
Remove the casserole from the oven and serve immediately.