|Description||a mild and creamy curry perfect for beginners|
|Source||amalgamation of every good curry i|
|Time to prepare||20 mins|
|Time to cook||30-40 mins|
|No. of servings||4|
|Ingredients||2lb meat, cubed - you can use chicken or lamb
3 cardamom pods*
1/2 inch cinnamon*
1 bay leaf*
* can be substituted for 1tbs garam massala
3 cloves garlic
1 inch ginger
1 large onion
4oz natural yoghurt
8oz single cream - or to taste
2tbs ground almonds
1 can chopped tomatoes
2tbs tomato puree
groung black pepper
2tbs vegetable oil or ghee
|Instructions||cube meat into bite-size pieces and combine with yoghurt in a bowl. if you fancy making the meat "tikka" just add 2tbs tikka paste at this point. leave overnight or until you prepare the other ingredients.
fry the dry spices (or garam massala) in the oil or ghee gently untill they start to brown.
meanwhile, chop the onion, ginger and garlic as fine as you can (or use a blender) and add to the frying spices.
fry until the onion is golden then remove all the ingredients from the pan and set aside for now.
add a little oil to the pan and turn the heat up to high. when the oil is hot add the meat until it is sealed then add the onion mixture, salt and pepper, tomatoes and puree.
turn down the heat and simmer for 20-25 mins (30mins if using lamb).
when meat is tender and cooked through add the butter, almonds and half the cream and allow to thicken.
add cream to taste.
|Notes||this may look complicated but once you can cook this you can cook anything.
the key to making curries is to build up a good spice colection so splash out at the market!
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