|Source||Trial and error|
|Time to prepare||10mins|
|Time to cook||90mins|
|No. of servings||3 to 5|
1 inch of root ginger
5 cloves of garlic
1 tablespoon of ghee
400g of finally chopped tomatos
1/2 teaspoon of cumin seeds
1/2 teaspoon of chilli powder
1 teaspoon of turmeric
1 teaspoon of salt
1 tablespoon of tomato puree
200ml of coconut cream
4 dried chilles (more if u like it hot)
400g-500g of cooked meat
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
1/2 teaspoon of fenugreek leaves
400g of chickpeas (optional)
|Instructions||METHOD STAGE 1
Condense ginger, garlic, onion and fry on a low heat for about 30 to 40 mins or untill golden. mixer may change to a light green coulor, this is normal.
METHOD STAGE 2
Add turmeric and salt, simmer for 1 min. Crush the cumin seeds and the dried chillies then add to the pot.
then follow with the chilli powder then add the tomatos, coconut cream and the tomato puree. stir in well. cook for a futher 10mins still on a low heat adding a little water if mixture looks to be going dry.
METHOD STAGE 3
Add cooked meat and stir well, then add cumin powder and coriander powder then add chickpeas then stir and cook for a futher 10-20min or untill the oils float to the top of the pot. add fenugreek leavse just before serving.
|Notes||if u like sprinkle abit of garam masala over the top when serving.
serve with rice and nan bread or chupattis.
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