Lamb cooked with tomatoes & aromatic spices
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and
basmati rice
Creamy saffron yogurt
- Preparation and cooking time
- Total time
- Ready in 30-40 minutes
- More effort
- Serves 6
Skip to ingredients
- 700g Greek yogurt
- 2 tsp cardamompods
- 100g golden caster sugar
- 8-10 saffronstrands
- 1 tsp milk
To serve
- 1 tbsp shelled pistachiosslivered
- 1 large ripe mangosliced
Nutrition: per serving
- kcal204
- fat11g
- saturates7g
- carbs21g
- sugars18g
- fibre0g
- protein8g
- salt0.22glow
Method
step 1
Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl. Spoon the yogurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).
step 2
Remove the seeds from the cardamom pods and crush them using a pestle and mortar – you will need 1 tsp of ground cardamom.
step 3
Lift off and discard the top layer of paper from the yogurt, then scrape the yogurt into a bowl and stir in the sugar. Mix the saffron strands with the milk, then add the lot to the yogurt with the ground cardamom. Give the yogurt mixture a good stir for a few minutes so the ingredients are well mixed. (You can make up to this stage a day ahead and keep covered in the fridge.)
step 4
Divide between 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.
