| Instructions |
Put the cubed meat into a bowl, rub all over with the chilli powder and salt and set aside. Put all the paste ingredients into a blender and blend until as smooth as possible.
Heat the oil in a large pan, add the onions and fry until lightly golden. Add the cardamom pods and bay leaves, and stir once or twice.
Add the meat, increase the heat and cook, stirring continuously, for 2 minutes. Cover the pan, lower the heat and simmer for 3-4 minutes.
Uncover the pan, increase the heat and stir in the paste. Cover and cook for 5 minutes. Add the yogurt, stir and add the hot water. Cover the pan again and simmer for about 1 hour.
Uncover the pan and cook until the sauce is reduced, and thick and creamy. Stir and season to taste. Add the garam masala and discard the cardamom pods and bay leaves before serving.
Source : Sri Owen "The Classic Asian Cookbook"
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Recipe
- 2kg (4lb) lean lamb fromthe leg or shoulder, cut into 2cm (3/4in) cubes
- 1/2 tsp chilli powder or cayenne pepper
- 1 tsp salt, plus extra to taste
- 4 tbsp
groundnut oil or vegetable oil
- 500g (1 lb) onions, finely sliced
- 6 green cardamom pods
- 2 bay leaves
-
120ml (8 tbsp) natural ypgurt or 75ml (5tbsp) yogurt mixed with 3 tbsp tamarind water
- 1.25 litres (2 pints) hot water
- freshly ground black pepper, to taste
- 1/2 tsp garam masala
For the paste:
- 4 cloves garlic, chopped
- 2.5cm (1 in) piece of fresh ginger root, peeled and chopped
- 3-6 large fresh red chillies, deseeded and chopped
- 10 black peppercorns, roughly crushed
- 1cm (1/2 in) piece of cinnamon stick, roughly crushed
- 2 tsp coriander seeds, roughly crushed
- 2 tsp cumin seeds, roughly crushed
- 3 tsp paprika
- 3 cloves, roughly crushed
- 1 tsp salt
- 125ml (4 fl oz) water
SERVES : 6 - 8
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