Romy Gill's lamb harissa | Matching Food & Wine
A substantial warming Kashmiri lamb dish for a crowd from Romy Gill’s enticing new book On the Himalayan Trail: Recipes and stories from Kashmir to Ladakh
Ingredients
- SUNFLOWER OIL, FOR DEEP-FRYING
- 500 G (1 LB 2 OZ) SHALLOTS, THINLY SLICED
- 1 KG (2 LB 4 OZ) LEG OF LAMB
- 2.5 LITRES (87 FL OZ/10 CUPS) WATER
- 12 GARLIC CLOVES, PEELED
- 11/2 TEASPOONS SALT
- 2 TEASPOONS GROUND GINGER
- 1 TABLESPOON FENNEL SEEDS
- 6 WHOLE CLOVES
- 8 CM (3 IN) CINNAMON STICK
- 10 GREEN CARDAMOM PODS
- 6 BLACK CARDAMOM PODS
- 6 BLACK PEPPERCORNS
- 75 G (21/2 OZ/GENEROUS 1/3 CUP) RICE FLOUR
- 250 ML (81/2 FL OZ/1 CUP) MILK
- 4 TEASPOONS GHEE, TO SERVE
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