INGREDIENTS

INSTRUCTIONS

From: cedeiter@epix.net (Calvin Detierich)
Date: Sat, 17 Aug 1996 09:03:00 -0400
Recipe By:      "The Complete Asian Cookbook" - by Charmaine Solomon
Cut lamb into large cubes. Soak chillies in the hot water for 5 minutes.
Put the garlic, ginger, coconut (shake in a pan over medium heat to toast),
almonds and chillies together with 2 tablespoons of the soaking water in
container of electric blender. Put ground coriander, cumin, poppy seeds and
fennel in a small pan and shake over low heat for a few minutes until
spices darken slightly in colour and give off an aromatic smell. Add to the
ingredients in the blender. Blend for a few seconds until smooth. Remove
from blender container and add the ground cardamom, cloves, mace and
pepper. Set aside. Heat ghee in a large heavy saucepan and fry the chopped
onions, stirring, until onion is golden brown. Add bruised cardamom,
turmeric and the blended spice mixture and fry, stirring until well cooked
and the ghee starts to separate from the spices. Add the yogurt, a spoonful
at a time and stir it in. Add tomatoes and salt, stir and fry for a further
5 minutes, then add the cubed lamb and cook over high heat, stirring and
turning meat so that each piece is coated with the spice. Turn heat to very
low, cover and cook for 1 hour or longer. Lamb should be very tender and
liquid almost absorbed. Stir occasionally to ensure that spices don't stick
to base of pan. Sprinkle with garam masala, replace lid and cook for 5
minutes longer.  Place in a serving bowl and sprinkle with fresh coriander.
~---- Serving Ideas:  Accompany with plain rice of a pilaf
Per serving (excluding unknown items): 267 Calories; 17g Fat (57% calories
from fat); 25g Protein; 4g Carbohydrate; 99mg Cholesterol; 710mg Sodium ###
MC-Recipe Digest V1 #204
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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