| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
|
6 |
To 8 |
INGREDIENTS
| 1 |
lb |
Ground lamb or beef |
| 1 |
tb |
Garam masala* |
| 1/2 |
ts |
Salt |
| 1/2 |
|
Onion |
| 2 |
|
Garlic cloves |
| 3 |
|
Cardamom pods |
| 1 |
|
Stick cinnamon |
| 3 |
tb |
Oil |
| 2 |
|
Potatoes; peeled and chopped |
| 1 |
c |
Water |
| 2 |
tb |
Green masala* |
| 2 |
md |
Tomatoes |
| 1 |
pk |
(10 oz) frozen peas |
INSTRUCTIONS
PART A
PART B
PART C
PART D
(This recipe was modified from a recipe published in Cooking the Indian Way
by Vijay Madavan)
Mix together part A. Fry part B. When onions turn brown add meat mixutre
and brown. Add part C. Cook until potatoes are tender (about 20 minutes)
Add part D. Cook about 5 minutes. Remove cinnamon stick and cardamom. Serve
while steaming hot. Garnish with fresh coriander if desired
* I previously posted the recipes for these spice mixtures. e-mail me
privately if you need them. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 25, 1997
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”