| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb, trimmed of fat and diced small |
| 1 |
|
Onion chopped |
| 2 |
|
Inch stick of cinnamon |
| 6 |
ct |
Pods |
| 6 |
|
Cloves |
| 1 1/2 |
ts |
Chopped garlic |
| 2 |
ts |
Chopped ginger |
|
pn |
Of turmeric |
| 2 |
|
Tomatoes chopped |
| 2 |
tb |
Butter |
|
|
Salt to taste |
INSTRUCTIONS
Grind cloves, cinnamon and cardamom to powder. Heat butter in a
heavy pan and fry onion until brown. Add ginger, garlic, turmeric
and spices. Stir and fry together for 1 minute. Put in meat and mix
well. Cover and turn down heat to low . Cook for about 30 minutes
without adding any water. When done, add tomatoes and salt to taste,
cover and cook a little longer.
Serve over rice.
Posted by Stephen Ceideberg; September 28 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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