| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Indian |
Indian, Ethnic, Easy, Entertain, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Whole fennel seeds |
| 6 |
tb |
Vegetable oil |
| 1/2 |
ts |
Whole cloves |
| 1 |
pn |
Asafetida |
| 4 |
ts |
Paprika |
| 1 1/2 |
ts |
Dried ginger |
| 1/4 |
ts |
Garam masala |
| 3 1/4 |
c |
Plain yoghurt |
| 1 |
|
3/4" stick of cinnamon |
| 2 1/2 |
ts |
Salt |
| 3 |
lb |
Cubed lamb |
| 1/2 |
ts |
Cayenne pepper |
| 3 2/3 |
c |
Water or beef broth |
INSTRUCTIONS
Grind the fennel seeds until find. Put the yoghurt in a bowl and beat
it with a fork until smooth and creamy.
Heat the oil in a large pot over a high flame. When hot, put in the
cinnamon and cloves. A second later, put in the ground asafetida. A
second after that, put in all the meat and the salt. Stir the meat an
cook, still on a high flame for about 5 minutes. Now put in the paprika
and cayenne and give the meat a good stir. Slowly add the yoghurt, a
small amount at a time, stirring the meat vigorously as you do so. Add
all the yoghurt this way. Keep cooking on high heat until all liquid
has boiled away and the meat pieces have browned slightly. Add the
fennel and ginger. Give the meat some more good stirs. Now put in the
water or broth, cover so as to leave the lid very slightly ajar, and
cook on medium heat for 30 minutes. Cover completely and cook on low
heat for another 45 minutes or until meat is tinder. Stir a few times
as the meat cooks, making sure that there is always some liquid in the
pot.
Remove the lid and add the garam masala. You should have a thick,
reddish brown sauce. If it is too thin, boil away some of the liquid.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip
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