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Friday, August 31, 2007



1\4 cup oil

2 - cinnamon sticks

6 - cloves

1 teaspoon cardamom seeds

1 large onions, finely chopped

1 1\2 teaspoon garlic paste

1 1\2 teaspoon ginger paste

1 kilogram lean lamb,cubed

1 1\4 cup plain yogurt

1 teaspoon saffron,soaked in two tbsp water

1 teaspoon chili powder

1\2 cup ground almonds

1 1\2 teaspoon salt

1 1\2 cup coconut milk

4 - dried red chillis

Cooking Method

1. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.

2. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.

3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

4. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.

5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.

6. Transfer to a warmed dish and serve at once.

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