| Instructions |
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Put the cubed meat into a bowl, rub all over with the chilli powder and salt and set aside. |
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Put all the paste ingredients into a blender and blend until as smooth as possible. |
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Heat the oil in a large pan, add the onions and fry until lightly golden. |
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Add the cardamom pods and bay leaves, and stir once or twice. |
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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. |
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Uncover the pan, increase the heat and stir in the paste. Cover and cook for 5 minutes. |
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Add the yogurt, stir and add the hot water. Cover the pan again and simmer for about 1 hour.
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Uncover the pan and cook until the sauce is reduced, and thick and creamy. Stir and season freshly ground black pepper to taste. |
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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 from the 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
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120ml (8 tbsp) natural yogurt 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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