With our favourite Asian fusion food at sea off the menu for a little while longer, we’re recreating the flavours of Sindhu, a P&O Cruises favourite, at home.
INGREDIENTS
600g boneless lamb rump or neck fillet
2.5cm piece of fresh ginger
6 cardamon pods
3 garlic cloves
1 1/2 tbsp vegetable oil
4 cloves
3tbsp onion paste
1tbsp ground coriander
1tsp red chilli powder
1tsp garam masala
1tsp ground tumeric
1/4tsp ground black pepper
250ml water, plus an extra 2tbsp
pinch of saffron threads
2tbsp Greek yoghurt
Fresh coriander leaves
1/2 lemon
Sea salt to taste
METHOD
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