| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Indian |
Indian, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Coconut milk, 400ml |
| 50 |
g |
Cashew nuts |
| 2 |
|
Cloves garlic, chopped |
| 1/2 |
t |
Chilli powder |
| 15 |
g |
Fresh ginger, grated |
| 1/2 |
t |
Ground coriander |
| 1/2 |
t |
Turmeric |
|
|
Leaves from 1 sprig of |
|
|
Coriander |
| 1/2 |
t |
Garam masala |
| 1/2 |
t |
Ground pepper |
| 100 |
g |
Butter or ghee |
| 1 |
|
Onion |
| 1 |
kg |
Lamb, trimmed and cubed |
| 1/4 |
t |
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"
<imranc@ONTHENET.COM.AU>
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