| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Taste2 |
6 |
Servings |
INGREDIENTS
|
|
Lamb bones |
| 1 |
|
Cinnamon stick or bay leaf |
| 2 |
|
Garlic cloves |
| 8 1/2 |
oz |
Dal, chana dal |
| 8 1/2 |
oz |
Toor dal, oiled variety |
| 2 |
oz |
Tamarind |
|
|
Salt, to taste |
| 3/4 |
t |
Tumeric powder |
| 6 |
|
Green chilis, chopped |
| 3 |
T |
Coriander leaves, chopped |
| 25 |
|
Curry leaves |
| 8 |
T |
Oil |
| 8 1/2 |
oz |
Onions, sliced |
| 6 |
|
Whole cloves |
| 6 |
|
Green cardomoms |
| 1 |
|
Cinnamon stick -, 4" long |
| 2 |
t |
Red chili powder |
| 3 |
t |
Garlic puree |
| 3 |
t |
Ginger puree |
| 1 1/2 |
lb |
Mutton pieces |
| 3 |
|
Tomatoes, chopped |
| 6 |
|
Dried red chilis, broken |
|
|
into bits |
|
|
the chilis are optional |
| 3 |
|
Garlic cloves, sliced |
| 1 |
t |
Cumin seeds |
| 1/4 |
t |
Mustard seeds |
| 1/3 |
t |
Garam masala powder |
INSTRUCTIONS
Put lamb bones to boil in 5 cups water with cinnamon or bay leaf and
garlic clove for 30 minutes. Skim off the scum. Strain and set aside.
Wash both dals and soak them separately for 4 hours. Soak the tamarind
in 1 cup water for 1 hour, then press out the juice, strain and set
aside the tamarind water. Put both dals into a cooking pot with 8 cups
water and 1 teaspoon salt, tumeric powder, 3 green chilis, 1
tablespoon coriander and 10 curry leaves. Cook for 1 1/2 hours or
until tender. Liquidize to creamy consistency. Heat half the oil in
another large cooking pot and saute onions for 5 to 7 minutes. Then
add the cloves, cardamoms and cinnamon, let cook 2 to 3 minutes, then
add the powdered garam masala. Add remaining green chilis, red chili
powder, the remaining coriander, 10 curry leaves, garlic puree and
ginger puree. Stir to prevent the spices from sticking to the pot.
Sprinkle over 2 tablespoons water if necessary. Add the mutton and
saute over a moderate heat for 5 minutes. Add tomato and saute for 5
minutes. Stir in the pureed dals and the stock, adding water to total
4 cups. Add salt to taste and leave to cook, covered, over a moderate
heat until the lamb is tender, about 45 to 50 minutes. Then add the
tamarind water and remaining curry leaves and simmer for 3 to 4
minutes. Just before serving, season by heating the remaining 4
tablespoons oil in a small frying pan and fry red chilis, garlic,
cumin seeds, mustard seeds and garam masala powder (in this order).
Fry 10 seconds, add to curry and stir. Serve. This recipe yields 6
servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD
NETWORK - (Show # TS-4915 broadcast 04-15-1998) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
04-19-1998 Suggested Wine: Suggested drink: Flying Horse Beer Recipe
by: David Rosengarten Converted by MM_Buster v2.0l.
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