| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Punjabi |
|
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb (cut into large cubes) and the bone |
| 1 |
|
3/4" piece fresh root ginger |
| 1 |
ts |
Turmeric (Haldi) |
| 1 |
ts |
Garam Masala |
| 3 |
|
Fresh green chillis (up to 4) |
| 1 |
cn |
(14 oz) tomatoes |
| 4 |
oz |
Butter (unsalted if available) (up to 6) |
| 3 |
|
Cloves garlic (up to 4) |
| 1 1/2 |
lb |
Onions |
|
|
Salt to taste |
INSTRUCTIONS
Chop onions, fresh root ginger and garlic very finely. Chop green chillis
into small pieces. Fry the onions, fresh root ginger and garlic in the
butter until golden brown. Add the tomatoes and cook until a layer of water
appears on the surface. This part of the procedure must not be hurried. At
this stage the meat should be placed in the mixture and sealed (browned).
Always add the bone as this improves the flavour. Decrease the heat
slightly and add all the other ingredients with the exception of the Garam
Masala. Cook for a further 60 minutes, or until the meat is tender. (a drop
of water may be added if the sauce becomes too thick or is sticking to the
pan) Add the Garam Masala ten minutes before the end of cooking. Serve with
rice or chapati Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Andy Kirk
SBSC <akirk@sbsc.siemens.co.uk> on Apr 16, 97
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