| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian, Meats |
4 |
Servings |
INGREDIENTS
| 30 |
|
Black peppercorns |
| 25 |
|
Cardamom pods, skinned |
| 5 |
md |
Tomatoes |
| 2 1/2 |
|
Cm ginger, cut into small |
|
|
Pieces |
| 120 |
ml |
Oil |
| 2 |
lg |
Onions, finely chopped |
| 1 |
kg |
Lamb, cut into 2.5cm cubes |
| 2 |
ts |
Paprika |
| 1 1/2 |
ts |
Salt |
| 250 |
ml |
Water |
| 3 |
tb |
Coriander leaves, chopped |
INSTRUCTIONS
1. Grind the peppercorns and cardamom seeds finely.
2. In a blender, blend the tomatoes and ginger.
3. Heat the oil in a saucepan and fry the onions until golden. Add the meat
and the ground spices. Stir constantly and fry for 5 minutes.
4. Add the blended mixture, paprika and salt, mix with the meat and fry for
a further 2-3 minutes.
5. Add the water, bring to a boil, cover, lower the heat to very low and
cook for about 1 hour until tender. Garnish with coriander leaves and serve
with rice.
Compiled by Imran C.
Posted to EAT-L Digest 16 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Tue, 17 Dec 1996 16:36:47 +1000
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