LAMB WITH BLACK CHERRY SAUCE
The combination of black cherries and fennel seeds gives a great aroma to this elegant dish. Serve with rice and Broccoli Masala.
Serves 4
Lamb
Rub
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon fennel seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Directions
Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb.
Heat the oil in a heavy-bottomed skillet over medium-high heat.
Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
Preheat the oven to 450°F.
Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.
Sauce
• 1 tablespoon grapeseed oil
• 1/2 teaspoon asafoetida
• 2 tablespoons chopped garlic
• 1 teaspoon fenugreek seeds
• 2 teaspoons garam masala
• 1/4 teaspoon ground cardamom
• 1 (14-ounce) can pitted cherries
While the lamb is baking, prepare the sauce. Place the oil and asafoetida in a saucepan and cook for 5 seconds over medium-high heat.
Mix in the garlic and fenugreek seeds and cook for 1 minute.
Stir in the garam masala and cardamom. Cook for 10 seconds, and add the cherries, including the juice.
Reduce the heat to low and simmer the sauce for 7 to 9 minutes.
Remove the sauce from the heat and process it using a food processor to thicken the sauce.
Pour some sauce on a serving platter, place the lamb on top, and then pour the rest over the lamb.
Suggested wine: New World Merlot
Recipe from EVERYDAY INDIAN: 100 Fast, Fresh, and Healthy Recipes
by Bal Arneson (Whitecap Books; March 2009; Softcover with flaps/$29.95)
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