Lamb cooked in Milk

Lamb cooked in Milk can be eaten with boiled rice or roti. It is fragrant and delicate in flavor.

Ingredients:
1)Saffron strands-8

2)Stewing Lamb cubed-1 1/2 lb

3)Shallots-4 oz

4)Oil-5 tsp

5)Lamb bones for stock-9 oz

6)Bay leaf-1

7)Cloves-2

8)Green Cardamom-5

9)Cinnamon sticks-2 inch

10)Milk-4 1/2 cup

11)Single cream-2 tsp

12)Fennel Powder-1 1/4

13)Cumin Powder-1/2 tsp

14)Ground White Pepper-1/4 tsp

15)Salt to taste

16)Sugar-1/2 tsp
Preparation:

1)Soak the saffron strands in 1/4 cup water.
2)Soak the lamb in hot water for half an hour or until lightened in colour.

3)Puree the peeled shallots in a food processor and fry in 3 tsp oil in a pan until golden.

4)Boil the meat and bones in 6 cups water along with salt,bayleaf,clove-1,cardamom-3, one cinnamon stick and the fried shallots until tender.

5)Lift out the meat and keep it aside,strain the stock and discard the bones.

6)While the meat is cooking bring the milk to boil in another vessel, with the remaining clove,cardamom and cinnamon stick, stir from time to time and keep cooking until the milk reduces and thickens.

7)When the milk is reduced to by a third,remove from the heat and allow it to cool,strain, add the cream and stir well.

8)Now add the meat and 3 cups of stock to the milk.

9)Heat the oil in a heavy bottomed pan,when it is hot,add the fennel powder,cumin and pepper.Fry for 8-10 seconds and pour the oil mixture into the meat,add sugar and milk,season with salt to taste..

10)Cook for a few minutes with lid on to prevent the meat from darkening.11)To serve,reheat uncovered and simmer for about 2-3 minutes.

12)Add saffron just before removing from the heat.
Lamb cooked in Milk is ready to be served with rice or roti (prefer with rice)