| 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" <imranc@ONTHENET.COM.AU>
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