Avlynn
Cook
This was so good i may need to make it again this week! I had to share it.
2 1/4 lbs. onion, chopped
1 1/2 in. piece ginger root, peeled and chopped
6 cloves garlic
1 T black peppercorns
2 T coriander seeds
1 T cumin seeds
1 tsp green cardamom pods
2 T oil
2 1/4 boneless lamb, cut into 1 1/2 cubes
2 tsp turmeric
3 dried red chilies
2 tsp salt
1 T vinegar of choice
1 cup water
1 tsp garam masala
1/3 cup coconut cream
2/3 cup heavy cream
Puree the onions, ginger, and garlic into a smooth paste in a food processor.
Heat a pan then add the peppercorns, coriander seeds, cumin seeds, and cardamom and cook for about 30 seconds until fragrant. Turn out of the pan into a mortar.
Heat the oil in a pan, then add the lamb and cook until colored all over - does not need to be really brown. Add the onion puree and cook for 4 to 5 minutes.
Crush the spices with a pestle. then add them to the lamb with turmeric and dried chilies. Cook for a further 2 to 3 minutes.
stir in the salt, vinegar and water, then bring to a gentle boil. cover and simmer slowly for 1 hour.
Stir in the garam masala, coconut cream and cream, continue cooking uncovered for 30 min.
serves 6
Hope you like this!
Av
2 1/4 lbs. onion, chopped
1 1/2 in. piece ginger root, peeled and chopped
6 cloves garlic
1 T black peppercorns
2 T coriander seeds
1 T cumin seeds
1 tsp green cardamom pods
2 T oil
2 1/4 boneless lamb, cut into 1 1/2 cubes
2 tsp turmeric
3 dried red chilies
2 tsp salt
1 T vinegar of choice
1 cup water
1 tsp garam masala
1/3 cup coconut cream
2/3 cup heavy cream
Puree the onions, ginger, and garlic into a smooth paste in a food processor.
Heat a pan then add the peppercorns, coriander seeds, cumin seeds, and cardamom and cook for about 30 seconds until fragrant. Turn out of the pan into a mortar.
Heat the oil in a pan, then add the lamb and cook until colored all over - does not need to be really brown. Add the onion puree and cook for 4 to 5 minutes.
Crush the spices with a pestle. then add them to the lamb with turmeric and dried chilies. Cook for a further 2 to 3 minutes.
stir in the salt, vinegar and water, then bring to a gentle boil. cover and simmer slowly for 1 hour.
Stir in the garam masala, coconut cream and cream, continue cooking uncovered for 30 min.
serves 6
Hope you like this!
Av