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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Traditional versions of this dish can take quite a long time to prepare but I've adapted this version so you can whip it up after work. Adjust the spices to your taste. Ingredients:
350 g diced lamb |
2 tablespoons oil |
6 whole cardamom pods |
2 teaspoons ground cloves |
1 -2 fresh red chile, chopped |
2 small onions, chopped |
2 inches fresh ginger, grated |
3 -5 cloves garlic, grated |
1 -2 teaspoon chili powder |
3/4 cup yogurt |
salt |
2 tablespoons tomato paste |
1 tablespoon ground almonds |
Directions:
1. Before starting, purée the chillies and onion together with a hand blender or food processor.
2. You can use a touch of water, if necessary.
3. Heat the oil in a large frying pan.
4. Throw in the cardamom pods and cloves and leave just until they start to sizzle and pop.
5. Then add in the puréed chillies and onions along with the ginger, garlic and chilli powder.
6. Let sauté for a few minutes, then add the yogurt.
7. Mix until the yogurt is completely combined with the other ingredients, then add the lamb.
8. Turn the heat down and leave to simmer for 15-20 minutes, stirring from time to time.
9. When the mixture is fairly dry, stir in the tomato paste and the ground almonds.
10. Serve over basmati rice.
11. Samosas or popodums are a nice side dish.
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