| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil |
| 2 |
|
Onions, roughly chopped |
| 25 |
g |
Fresh ginger, chopped |
| 2 |
|
Cloves garlic, chopped |
| 1 |
|
Green chilli, chopped |
|
|
Cardamom seeds from 2 pods |
| 2 1/2 |
|
Cm cinnamon stick |
| 3 |
|
Cloves |
| 1/2 |
ts |
Fennel seeds |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Ground cumin |
|
|
Leaves from 2 sprigs of |
|
|
Coriander |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Chilli powder |
| 150 |
ml |
Yoghurt (plain) |
| 1 |
kg |
Lamb, trimmed and cubed |
| 600 |
ml |
Boling water |
| 6 |
|
Curry leaves |
INSTRUCTIONS
1. Heat half the oil in a pan, add half the onion, the ginger, garlic,
green chilli, cardamom seeds, cinnamon, cloves, fennel seeds, ground
coriander, cumin, half the coriander leaves, the turmeric and chilli and
fry gently, stirring, for 10 minutes.
2.Take the pan off the heat and stir in the yoghurt. Mix well and set
aside.
3.Chop the remaining onion finely and fry in the remaining oil until
golden. Add the cubed meat and fry for about 15 minutes, stirring
occasionally.
4. Stir in the spiced yoghurt and cook gently for 8-10 minutes stirring.
5. Pour on the boiling water, turn down the heat and cook, covered for
about 1 hour or until the meat is tender. Cook uncovered if a thicker sauce
is required and stir frequently.
6. Sprinkle on the curry leaves and remaining coriander leaves and add salt
to taste.
Compiled by Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
<imranc@bit.net.au> on Nov 15, 1997
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