Yield: 4 servings
|2 pounds||Diced lamb|
|2 \N||Sliced onions|
|2 teaspoons||Cumin seeds|
|2 teaspoons||Coriander seeds|
|1 tablespoon||Dessicated coconut|
|1 ounce||Ground almonds|
|4 \N||Tomato quarters|
|\N \N||Ground Black Pepper|
|2 \N||Crushed garlic cloves|
|3 teaspoons||Grated fresh ginger|
|½ teaspoon||Chilli powder|
This is a rich lamb curry of medium strength incorporating almonds and fresh tomatoes.
It is tradtional to serve curries with either rice or bread. Rice is good with this dish as it soaks up the rich sauce. Garnish with fresh tomatoes and fresh coriander.
Keep an eye on the pan and top up the water if necessary. A good fitting lid helps to prevent steam escaping - to give a better fit cover the pan with foil before putting on the lid.
1. Make the paste. Dry roast the cumin and coriander seeds with the coconut and almonds. Place in a blender with the garlic, ginger, turmeric, chilli powder and 75ml of water (if cooking for 4) and work to a smooth paste.
2. Heat the oil in a heavy-based saucepan and fry the meat until brown. Stir in the onions and cook for 3 minutes then stir in the spicy paste. Continue to cook, stirring until the liquid has evaporated. Add the yoghut 1 tbls at a time. Cook until the mixture is dry between each addition.
3. Mix the tomatoes into the pan with 300ml water. Season with salt and pepper, cover and simmer gently for 1½ hours or until the meat is tender and the sauce is thick.
Submitted By KAZ LANGRIDGE On 09-09-95