This spicy curry from the northern regions of the Indian sub-continent has become one of the most popular traditional dishes in Britain.
1.5 kg lamb shoulder, 3 cm pieces 550 g plum tomatoes, skinned, chopped (or 2 x 400 g tins) 250 g onions, chopped small 150 ml water, for blending 100 g ginger root, fresh, chopped small 100 ml sunflower oil 75 g almonds 75 g yoghurt 30 g coriander seeds 15 g cumin seeds 25 peppercorns 10 cardamom pods 5 cloves garlic, crushed 5 chillies, whole round red Indian 10 cloves Turmeric, large pinch Nutmeg, pinch Salt, pinch
Roast almonds, coriander and cumin seeds in a dry frying pan for 30 seconds, remove to a bowl. Fry cardamoms, chillies, cloves and peppercorns in hot oil, reduce heat and brown the meat in batches, setting each batch aside. Remove fried spices with a slotted spoon to a blender with the roasted almonds and roasted spices, garlic and ginger, nutmeg and turmeric, and water. Blend into a smooth paste, adding more water if necessary, about five minutes. Fry onions over a high heat in the pan used to brown the meat, about five minutes stirring constantly. Stir in the paste, lower heat, cook for five minutes. Gradually stir the yoghurt into the paste, followed by the tomatoes. Bring to a low boil, reduce heat to medium and cook uncovered for 20 minutes, until the tomatoes have softened. Add meat and salt, cover, simmer for two hours.
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS