| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Casseroles, Entreé, Post to bak, To post |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Onions |
| 1 |
|
2" Pc. Ginger; <OR> |
| 1 |
ts |
Ground Ginger |
| 2 |
tb |
Cooking Oil |
| 2 |
lb |
Lamb; cubed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Garlic Powder; <OR> |
| 1 |
|
Clove Garlic; minced |
| 1/2 |
ts |
Red Chili Powder |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Garam Masola |
| 1/2 |
ts |
Coriander; crushed |
| 1 |
c |
Plain Yogurt |
| 1 |
cn |
(16 Oz) Tomatoes; chopped |
INSTRUCTIONS
Cut the onions and finger finely. Heat the oil and slowly brown the ginger
and onions. The secret of Indian cooking is to brown the spices and onion
slowly. Push the onions and ginger to side of pan. Add meat, salt, garlic,
turmeric, chili, garam masola, and coriander, and stir for 2 minutes. Add
yogurt and the canned tomatoes. Put into a greased casserole. Cook in a
325° oven for 3 hours.
Serves 4 to 6.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Serving Ideas : Serve with rice and green peas.
Recipe by: Mrs. John C. Steven
Posted to MC-Recipe Digest V1 #778 by Bill Spalding <billspa@icanect.net>
on Sep 11, 1997
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