| Description | ||
| Curry Type | Ghosht | |
| Strength | Medium | |
| Difficulty | Moderate | |
| Source | Foods orient ,INDIA | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | 1 1/2 hours | |
| Time to cook | Unspecified | |
| No. of servings | 4 | |
| Ingredients | 5 T vegetable oil
2 cinnamon sticks 6 cloves 1 T cardamom seeds 1 large onion chopped 2 garlic cloves ,crushed 1 1/2 inch fresh ginger,peeled and chopped 1 1/2 lb lean lamb,cubed 1 1/4 cup yogurt(plain) 1 tsp saffron threads,soaked in 2 T boiling water 1/2 tsp chilli pwd 1/2 cup ground almonds 1 tsp salt 1 1/2 cup coconut milk 2 dried red chillis | |
| Instructions | Heat oil in a saucepan.When hot ,add cinnamon ,cloves and cardamom and fry for 1 minute.Add onion and fry.stirring occasionally,until it is soft.Add the garlic and ginger and fry for 3 minutes,stirring frequently.Add the lamb cubes and fry until they are evenly browned.
Beat the yogurt ,saffron mixture and chilli paste together,then stir mixture into lamb cubes.Cook for 1 minute. Beat the almonds with enough water to form a thick paste,then stir the paste into the lamb cubes ,with the salt.Simmer for 15 minutes.Stir in coconut milk and chillis and reduce the heat to low.Simmer for 1 hour,or until the lamb is cooked through and tender.Uncover the pan for rhe last 10 minutes of cooking. Transfer to a warmed dish and serve at once. | |
| Notes | ||
| Comments |
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