INGREDIENTS

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
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