Meat curry - punjabi style
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb (cut into large cubes) and the bone |
| 1 | 3/4\" piece fresh root ginger | |
| 1 | teaspoon | Turmeric (Haldi) |
| 1 | teaspoon | Garam Masala |
| 3 | Fresh green chillis (up to 4) | |
| 1 | can | (14 oz) tomatoes |
| 4 | ounces | Butter (unsalted if available) (up to 6) |
| 3 | Cloves garlic (up to 4) | |
| 1½ | pounds | Onions |
| Salt to taste | ||
Directions
Chop onions, fresh root ginger and garlic very finely. Chop green chillis into small pieces. Fry the onions, fresh root ginger and garlic in the butter until golden brown. Add the tomatoes and cook until a layer of water appears on the surface. This part of the procedure must not be hurried. At this stage the meat should be placed in the mixture and sealed (browned).
Always add the bone as this improves the flavour. Decrease the heat slightly and add all the other ingredients with the exception of the Garam Masala. Cook for a further 60 minutes, or until the meat is tender. (a drop of water may be added if the sauce becomes too thick or is sticking to the pan) Add the Garam Masala ten minutes before the end of cooking. Serve with rice or chapati Posted to TNT - Prodigy's Recipe Exchange Newsletter by Andy Kirk
SBSC <akirk@...> on Apr 16, 97