| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Indian | Main dish, Meats, Indian | 4 | Servings |
INGREDIENTS
| 1 | c | Coconut milk (400ml) |
| 50 | g | Cashew nuts |
| 2 | Cloves garlic, chopped | |
| 1/2 | ts | Chilli powder |
| 15 | g | Fresh ginger, grated |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Turmeric |
| Leaves from 1 sprig of | ||
| Coriander | ||
| 1/2 | ts | Garam masala |
| 1/2 | ts | Ground pepper |
| 100 | g | Butter or ghee |
| 1 | sm | Onion |
| 1 | kg | Lamb, trimmed and cubed |
| 1/4 | ts | Saffron |
| 25 | g | Sultanas |
| 50 | g | Almonds |
| Salt | ||
| 6 | Curry leaves |
INSTRUCTIONS
Grind, pound or blend in a liquidizer the cashew nuts, garlic, chilli powder, ginger, ground coriander, turmeric, coriander leaves, garam masala and pepper. Heat the butter or ghee in a pan, add the onion and fry until golden, then add the blended spices and fry for a further 5 minutes. Add the meat, stir and fry for 5 minutes, then pour on the coconut milk, add the saffron, sultanas, almonds and 1/2 tsp salt and cook, covered over low heat for about 1 hour, until the meat is tender and the sauce has thickened. Sprinkle on the curry leaves. Teresa's Favourite Recipe! Compiled: Imran C. Posted to EAT-L Digest 26 October 96 Date: Mon, 28 Oct 1996 00:04:54 +1000 From: "I. Chaudhary" <[email protected]>
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