Ingredients Jump to Instructions ↓

  1. 8 Garlic - peeled

  2. 1 Ginger root

  3. 2 oz 56g Blanched slivered almonds

  4. 6 tablespoons 90ml Water - plus

  5. 4-8 fl oz 7 tablespoons 105ml Vegetable oil

  6. 2 lbs 908g / 32oz Boned lamb shoulder - leg or stewing beef cut into 1" cubes

  7. 10 Cardamom pods

  8. 6 Cloves

  9. 1 Cinnamon stick

  10. 7 oz 198g Onions - finely chopped

  11. 1 teaspoon 5ml Ground coriander

  12. 2 teaspoons 10ml Ground cumin

  13. 1/2 teaspoon 2 1/2ml Cayenne pepper

  14. 1 1/4 teaspoons 6 1/3ml Salt

  15. 1 1/4 cups 296ml Cream

  16. 1/4 teaspoon 1 1/3ml Garam masala

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Blend garlic ginger, almonds and 6 tablespoon water into a paste. Put oil in wide, heavy, non-stick pan and set over medium high heat. When hot put in a single layer of meat pieces; brown on all sides. Remove with slotted spoon and put in bowl; continue with all meat. Add cardamom, cloves and cinnamon into hot oil. In a second add onions. Stir-fry until they turn brown. Turn heat down to medium Add paste and coriander, cumin and cayenne. Stir-fry for 3-4 minutes or until it has browned. Add meat cubes and meat liquid, salt. cream and 4 fl oz water. If you are cooking beef add another 4 fl oz water. Bring to a boil. Cover, turn to low and simmer lamb for 1 hour and beef for 2 hours or until meat is tender. Stir frequently during this cooking period. Skim off fat, sprinkle garam masala and mix, removing whole spices. Serve with rice or Indian bread, tomato or onions relish and salad.


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