Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 10:05 PM
- Messages
- 16,220
Ingredients
• 3 x 25mm cubes ginger, coarsely chopped
• 12 Garlic cloves
• 4 tblsp Water
• 6 tblsp Vegetable oil
• 1200 gm Lamb trimmed and cut into bite size cubes
• 12 Whole green cardamoms
• 2 Bay leaves
• 8 Whole cloves
• 15 Whole black peppercorns
• 30 mm stick of Cinnamon
• 300 gm Onions, finely chopped
• 4 Tomatoes, skinned and liquidised
• 4 Fresh red chilies, chopped
• 1½ tsp Ground coriander seeds
• 3 tsp Ground cumin seeds
• 4 tsp Paprika mixed with 2½ tsp Chili powder
• 300 ml water
• 1½ tsp Salt
• 8 tblsp Plain yoghurt
• ¼ tsp Garam masala
• Freshly ground black pepper
• Fresh coriander leaves to garnish
Method
Blend the ginger, garlic and 4 tblsp water in a liquidiser to a smooth paste.
Heat the oil in a large pot or wok and brown the meat cubes evenly in batches. Set aside.
Put the cardamoms, bay leaves, cloves, peppercorns and cinnamon into the same oil. Stir once and wait until the cloves swell (a few seconds). Add the chopped onions and stir fry for 5 minutes.
Add the ginger/garlic paste and stir fry for 30 seconds. Add the chopped tomatoes, red chilies, coriander, cumin, paprika/chili powder and salt and stir fry for another minute.
Add the meat cubes and stir fry for 30 seconds then put in 1 tblsp of the yoghurt and stir fry for 30 seconds or until the yoghurt is blended in. Add the remaining yoghurt, 1 tblsp at a time, the same way. Stir fry for 3 to 4 minutes.
Add the 300 ml water and bring to a boil. Cover, turn heat to low and simmer for 1 hour, stirring every 10 minutes.
Uncover, turn the heat to medium and boil of some of the liquid to leave a thick sauce. Sprinkle on the garam masala and black pepper and mix them in.
• 3 x 25mm cubes ginger, coarsely chopped
• 12 Garlic cloves
• 4 tblsp Water
• 6 tblsp Vegetable oil
• 1200 gm Lamb trimmed and cut into bite size cubes
• 12 Whole green cardamoms
• 2 Bay leaves
• 8 Whole cloves
• 15 Whole black peppercorns
• 30 mm stick of Cinnamon
• 300 gm Onions, finely chopped
• 4 Tomatoes, skinned and liquidised
• 4 Fresh red chilies, chopped
• 1½ tsp Ground coriander seeds
• 3 tsp Ground cumin seeds
• 4 tsp Paprika mixed with 2½ tsp Chili powder
• 300 ml water
• 1½ tsp Salt
• 8 tblsp Plain yoghurt
• ¼ tsp Garam masala
• Freshly ground black pepper
• Fresh coriander leaves to garnish
Method
Blend the ginger, garlic and 4 tblsp water in a liquidiser to a smooth paste.
Heat the oil in a large pot or wok and brown the meat cubes evenly in batches. Set aside.
Put the cardamoms, bay leaves, cloves, peppercorns and cinnamon into the same oil. Stir once and wait until the cloves swell (a few seconds). Add the chopped onions and stir fry for 5 minutes.
Add the ginger/garlic paste and stir fry for 30 seconds. Add the chopped tomatoes, red chilies, coriander, cumin, paprika/chili powder and salt and stir fry for another minute.
Add the meat cubes and stir fry for 30 seconds then put in 1 tblsp of the yoghurt and stir fry for 30 seconds or until the yoghurt is blended in. Add the remaining yoghurt, 1 tblsp at a time, the same way. Stir fry for 3 to 4 minutes.
Add the 300 ml water and bring to a boil. Cover, turn heat to low and simmer for 1 hour, stirring every 10 minutes.
Uncover, turn the heat to medium and boil of some of the liquid to leave a thick sauce. Sprinkle on the garam masala and black pepper and mix them in.
