| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Coriander seeds |
| 1 1/2 |
ts |
Chilli flakes |
| 1 |
kg |
Boneless lamb (3cm cubes) |
| 1/2 |
ts |
Grated ginger |
| 4 |
|
Whole cloves |
| 4 |
tb |
Ghee or unsalted butter |
| 1/2 |
ts |
Ground cardamom |
| 3 |
ts |
Garam masala |
| 3/4 |
c |
Plain yoghurt |
| 1/2 |
ts |
Nutmeg |
| 1 |
c |
Water |
| 1/4 |
ts |
Powdered saffron |
| 1/2 |
c |
Cream |
| 2 |
tb |
Toasted almond flakes |
INSTRUCTIONS
Preparation time: 25 minutes Cooking time: 1 hour
In a dry pan, toast the coriander seeds until very aromatic. Add the chilli
flakes and cook briefly, then grind to a fine powder. Season the meat with
ginger, and brown in the ghee or butter with the cloves. Sprinkle on the
coriander and chilli. Add the yoghurt, the meat, nutmeg and cardamom to the
pan and cook for 8 minutes, stirring occasionally. Add the water, cover the
pan and simmer for about 50 minutes until the meat is very tender. Uncover
halfway through cooking to reduce the sauce is a drier curry is preferred.
Add the garam masala. Stir saffron into the cream and add to the pan. Cook
gently, stirring for 3-4 minutes. Serve over white rice and garnish with
the toasted almond flakes.
Posted to EAT-L Digest 28 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Mon, 30 Dec 1996 13:17:21 +1000
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