| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 50 |
g |
Ghee or unsalted butter |
| 2 |
lg |
Onions; coarsely chopped |
| 1 |
|
1 inch cube root ginger; peeled and coarsely |
|
|
; chopped |
| 4 |
|
Cloves garlic; peeled and coarsely |
|
|
; chopped, up to 6 |
| 1 |
|
Fresh green chilli; seeded and chopped |
| 1 |
|
Dried red chillies; chopped, up to 2 |
| 1 |
|
125 gram thi set natural yoghurt |
| 1 |
ts |
Black cumin seeds |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Garam masala |
| 1 |
ts |
Ground turmeric |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
White poppy seeds ground in a coffee |
|
|
; grinder |
| 1 |
kg |
Leg of lamb; cut into 1 inch |
|
|
; cubes |
| 1 1/4 |
ts |
Salt or to taste |
| 2 |
tb |
Lemon juice |
| 25 |
g |
Unsalted pistachio nuts; lightly crushed |
INSTRUCTIONS
MIX TOGETHER IN A SMALL BOWL
Melt half the ghee over a medium heat and fry the onion, ginger, garlic,
green and red chillies until the onions are just soft, 3-4 minutes. Remove
from the heat and allow to cool slightly.
Put the yoghurt into an electric blender or food processor, add the onion
mixture and blend to a puree. Keep aside.
Heat the remaining ghee or butter over a low heat (do not overheat ghee)
and add the black cumin seeds, followed by the spice mixture and the ground
poppy seeds. Stir and fry for 1 minute.
Add the meat, adjust heat to medium high, stir and fry until meat changes
colour, 4-5 minutes. Cover the pan and let the meat cook in its own juice
for 15 minutes. Stir occasionally during this time.
Add the blended ingredients and mix thoroughly. Rinse out blender container
with 175ml of warm water and add this to the meat. Stir with the salt and
bring the liquid to the boil, cover the pan and simmer until the meat is
tender. Stir occasionally during the first half of the cooking time, but
more frequently towards the end to ensure that the thickened sauce does not
stick to the bottom of the pan.
Stir in the ground almonds and half the coriander leaves, cook uncovered
for 2-3 minutes.
Remove the pan from the heat and add the lemon juice, mix well. Garnish
with the remaining coriander leaves and sprinkle the crushed pistachio nuts
on top. Serve with rice and aubergine raita.
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