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Ingredients :
750g Lamb (cut into 1" cubes)
1 tsp fennel seeds
3 bay leaves
2 tsp black peppercorns
1 cinnamon stick
1 tsp roasted ground cumin
Jarful grated
2 curry leaves
A pinch of saffron (soak for 5 mins)
2 tsp paprika powder
Half tsp grama masala
1 tsp red chilli powder
1 tsp turmeric
4 large tomatoes finely chopped
3 large onions finely chopped
1.5 green peppers finely chopped
8 chillies finely chopped
coriander finely chopped
1 tsp crushed garlic
1 tsp ginger paste
350ml natural yoghurt
6 tbsp oil
1 cup water
Salt to taste |
Method :
1 Heat the oil in a pan and fry the onions until they
are golden brown. Stir in the garlic, ginger, salt to taste and cook
for a further minute.
2 Add green pepper, bay leaves, cinnamon stick, cloves
and fennel seeds ; curry leaves, black peppercorn, cardamom pods, red
chillies, tomatoes and stir.
3 Add the meat and gradually stir them. Cover and
simmer gently for five minutes. Add water
4 Mix together the yoghurt, paprika powder, garam
masala, red chilli powder and turmeric to form a smooth paste in a
bowl, stir this paste into the onions in the pan and cook for 1 - 2
minutes until the sauce is well blended.
5 Give the meat some more good stirs. Now put in the
water, cover so as to leave the lid very slightly ajar and cook on
medium heat for 30 minutes.
6 Cover completely and cook on low heat for another 45
minutes or until meat is tender.
7 Stir a few times as the meat cooks making sure there
is always liquid in the pot. Remove lid and add garam masala. You
should have a thick, reddish brown sauce. If it is too thin, boil
away some of the liquid.
8 When lamb is tender add the saffron.
9 Garnish with coriander. |