INGREDIENTS
2 ⁄ cm fresh ginger , peeled and coarsely chopped 1 2
8 garlic cloves , peeled
4 tablespoons water
275 -425 ml water
10 tablespoons vegetable oil
1 kg boneless lamb shoulder or 1 kg stewing beef or 1 kg diced chicken
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 whole peppercorns
2 ⁄ cm cinnamon sticks 1 2
4 medium onions , peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
6 tablespoons plain yogurt
⁄ teaspoon garam masala 1 4
fresh ground pepper
DIRECTIONS
Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until cooked.
ENJOY
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