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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lamb - cubed

  2. 2 tablespoons 30ml Coriander seed

  3. 1 tablespoon 15ml Cumin seed

  4. 2 lbs 908g / 32oz Tomatoes - crushed

  5. 14 Garlic cloves - crushed

  6. 6 Bay leaves Ginger - (fresh),

  7. 2 inches,, finely chopped

  8. 1/2 teaspoon 2 1/2ml Black pepper - ground

  9. 1/2 teaspoon 2 1/2ml Cardamom seed

  10. 1/2 teaspoon 2 1/2ml Cinnamon

  11. 1/2 teaspoon 2 1/2ml Cloves

  12. 1/2 teaspoon 2 1/2ml Cayenne

  13. 2 teaspoons 10ml Mustard seed - ground

  14. 1 tablespoon 15ml Turmeric

  15. 1 cup 237ml Wine vinegar

  16. 2 cups 125g / 4.4oz Onions (medium)

  17. 2 cups 474ml Potatoes (medium)

  18. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly roast the cumin seed and coriander seed by frying with no oil for minute or so, stirring constantly. Grind these and combine them into paste with other spices, garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. Finely chop the onions and potatoes and saute them for 5 minutes in the butter. Add lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be. Based on Dharamjit Singh's recipe in "Indian Cookery: A Practical Guide."

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