Serves 4-6
Ingredients:
- 2 tsp whole cumin seeds
- 4 tsp whole coriander seeds
- 2 tsp whole mustard seeds
- 2-4 whole dried hot red chillies
- 2 tsp whole fenugreek seeds
- 2 tsp whole fennel seeds
- corn oil or peanut oil
- 3 large shallots, about 150 gr
- 4 cm (1 ½ in) piece ginger
- 5-6 garlic cloves
- 10-15 fresh curry leaves, if available (I used dried)
- 2 medium tomatoes
- 900 gr (2 lb) boneless lamb (pork shoulder or stewing veal or beef) cut into 3 cm (1¼ in) pieces
- salt
Step One
Set a small or medium- sized cast iron frying pan on a medium-high heat. When it is hot, put in the cumin seeds, coriander seeds, mustard seeds, chillies, fennel seeds and fenugreek seeds. Stir them around until they are a shade darker. Quickly empty them out and let them cool slightly. Now put them in a clean coffee grinder or other spice grinder and grind to powder.
Step Two
Peel and finely chop the shallots, ginger and garlic. Peel and chop the tomatoes . Pour 5 tbsp oil into a wide, preferably non-stick, lidded pan and set over a medium-high heat. When the oil it's hot, add the shallots , ginger and garlic. Fry, stirring at the same time, for 4-5 minutes until the turn golden brown. Add the curry leaves and tomatoes. Cook, again stirring, until tomatoes are reduced to a thick paste. Add the ground roasted spices. Stir in to the paste and cook for a minute. Add the meat and 1 ¼ -1½ tsp salt. Stir and cook for a further 5 minutes. Add 250 ml (8 fl oz) water and bring to a simmer. Cover tightly with the lid, reduce heat to low, and simmer gently for about 80 minutes or until meat is tender. (Beef will take 1 ½ hour). Remove the lid, increase the heat to high, and cook, stirring continuously, until the sauce is reduced to the point where it clings to the meat.
Serve with rice and (homemade) garlic naan bread.
Poftă Bună !!!
Hint: I used my Tandoori pot and put it in the oven on 160 ℃ for 3h.
No comments:
Post a Comment