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Khara Masala Lamb (whole Spices Lamb)

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CATEGORY CUISINE TAG YIELD
Meats Indian Indian, Meats 4 Servings

INGREDIENTS

5 T Corn oil
2 Onions, chopped
1 t Shredded ginger
1 t Sliced garlic
6 Whole dried red chillies
3 Cardamom pods
2 Cinnamon sticks
6 Black peppercorns
3 Cloves
1/2 t Salt
450 Boned leg of lamb
2 1/2 c Water
2 Fresh green chillies
2 T Chopped fresh coriander

INSTRUCTIONS

Heat the oil in a large saucepan. Lower the heat slightly and fry the
onions until they are lightly browned. Add half the ginger and half
the garlic and stir well. Throw in half the red chillies, the
cardamoms, cinnamon, peppercorns, cloves and salt. Add the lamb and
fry over a medium heat. Stir continously with a semi-circular
movement, using a wooden spoon to scrape the bottom of the pan.
Continue in this way for about 5 minutes. Pour in the water, cover
with a lid and cook over a medium-low heat for 35-40 minutes, or  until
the water has evaporated and the meat is tender. Add the rest  of the
ginger, garlic and dried red chillies, along with the fresh  green
chillies and fresh coriander. Continue to stir over the heat  until you
see some free oil on the sides of the pan. Transfer to a  serving dish
and serve immediately.  NOTE: With whole spices (khara) used in this
curry, you should warn  your diners of their presence especially the
whole dried red  chillies! ;-)  Compiled by Imran C. Posted to
CHILE-HEADS DIGEST V3 #183  From: "I. Chaudhary"
<imranc@onthenet.com.au>  Date: Wed, 11 Dec 1996 13:00:02 +1000 (EST)

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