INGREDIENTS:
(SERVES 6-8)
2 KG LEAN LAMD FROM THE LEG OR SHOULDER, CUT INTO 2
CM CUBES
1/2 TSP CHILLI POWDER OR CAYENE PEPPER
1 TSP SALT, PLUS EXTRA TO TASTE
4 TBSP GROUNDNUT OIL OR VEGETABLE OIL
500 G ONIONS, FINELY SLICED
6 GREEN CARDAMOM PODS
2 BAY LEAVES
120 ML (8 TBSP) NATURAL YOGURT OR 75 ML (5 TBSP) YOGURT
MIXED WITH 3 TBSP TAMARIND WATER
1.25 L HOT WATER
FRESHLY GROUND BLACK PEPPER TO TASTE
FOR THE PASTE:
4 CLOVES GARLIC, CHOPPED
2.5 CM PIECE OF FRESH GINGER ROOT, PEELED AND CHOPPED
3-6 LARGE FRESH RED CHILLIES, DESEEDED ANS CHOPPED
10 BLACK PEPPERCORNS, ROUGHLY CRUSHED
1 CM PIECE OF CINNAMOM STICK, ROUGHLY CRUSHED
2 TSP CORIANDER SEEDS, ROUGHLY CRUSHED
2 TSP CUMIN SEEDS, ROUGHLY CRUSHED
3 TSP PAPRIKA
3 CLOVES, ROUGHLY CRUSHED
1 TSP SALT
125 ML WATER
PROCEDURE:
1) PUT THE CUBED MEAT INTO A BOWL, RUB ALL OVER WITH
THE CHILLI POWDER
AND SALT AND SET ASIDE.
2) PUT ALLL THE PASTE INGREDIENTS INTO A BLENDER AND
BLEND UNTIL AS
SMOOTH AS POSSIBLE.
3) HEAT THE OIL IN A LARGE PAN, ADD THE ONIONS AND
FRY UNTIL LIGHTLY
GOLDEN. ADD THE CARDAMOM PODS AND BAY
LEAVES, AND STIR ONCE OR TWICE.
4) ADD THE MEAT, INCREASE THE HEAT AND COOK, STIRRING
CONTINUOUSLY, FOR
2 MINUTES. COVER THE PAN, LOWER THE HEAT
AND SIMMER FOR 3-4 MINUTES.
5) UNCOVER THE PAN, INCREASE THE HEAT AND STIR IN THE
PASTE. COVER AND
COOK FOR 5 MINUTES.
6) ADD THE YOGURT, STIR AND ADD THE HOT WATER. COVER
THE PAN AGAIN AND
SIMMER FOR ABOUT 1 HOUR.
7) UNCOVER THE PAN AND COOK UNTIL THE SAUCE IS REDUCED,
AND THICK AND
CREAMY. STIR AND SEAON TO TASTE. ADD
THE GARAM MASALA AND DISCARD
THE CARDAMOM PODS AND BAY LEAVES BEFORE
SERVING.
