Mango Lassi

A thick, refreshing blend of ripe Alphonso mango pulp and cool yogurt, lightly sweetened and scented with cardamom.

Ingredients

• 400g lamb shoulder
• 2 cups flattened rice (poha)
• a handful of minced garlic
• 1 1/2 tsp ground coriander
• 3 tbsp ghee
• 1 cup cauliflower florets, sliced
• a handful of fresh cilantro, chopped
• tamarind paste, for serving
• 500ml chicken stock
• 1 tsp dried fenugreek leaves

Instructions

1. 1

   Combine the flattened rice (poha) and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the garam masala and roasted cashews, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with lemon wedges, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

💡 Tips