| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Indian |
Indian, Ethnic, Easy, Entertain, Main dish |
6 |
Servings |
INGREDIENTS
| 8 |
|
Cloves garlic |
| 5 |
tb |
Blanched slivered almonds |
| 7 |
tb |
Vegetable oil |
| 10 |
|
Whole cardamom pods |
| 1 |
|
1" stick of cinnamon |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Cayenne pepper |
| 1 1/4 |
c |
Heavy cream |
| 1 |
|
1" cube of fresh ginger |
| 1 |
c |
Water or beef broth |
| 2 |
lb |
Boned lamb or beef (1" cubes |
| 6 |
|
Whole cloves |
| 2 |
|
Medium onions chopped |
| 2 |
ts |
Black cumin ground |
| 1 1/4 |
ts |
Salt |
| 1/4 |
ts |
Garam masala |
INSTRUCTIONS
Put the garlic, ginger, almonds, and 6 tablespoons water in a blender
and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick pot or wok over a
medium-high heat. When hot. put in just enough meat pieces so they lie,
uncrowded in a single layer. Brown the meat pieces on all sides, then
remove them with a slotted spoon and put them in a bowl. Brown all the
meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds
the cloves will expand. Now put in the onions. Stir and fry the onions
until they turn a brownish color. Turn the heat down to medium. Put in
the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned
somewhat. Now put in the meat cubes as well as any liquid that might
have accumulated in the meat bowl, the salt, the cream, and rest of the
water or broth (a bit more for beef). Bring to a boil. Cover, turn
heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir
frequently during this cooking period. Skim off any fat that floats to
the top. Sprinkle in the garam masala and mix.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip
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