Saturday, June 09, 2007

Parsi Lamb

this is a fantastic curry and really easy to make. It looks surprisingly ordinary - but the results are fantastic. I've presented the recipe in a way which is designed for the cook - dividing the recipe into lots in sequence. I find this easier than rereading the list of ingredients and the recipe to find out what goes where.

Lot 1

4 Large Onions sliced
4 Green Cardoman pods
3 cloves
4 cm cinnamon stick

Lot 2

50ml of water
2 garlic cloves
thumb sized piece of ginger
(or two tablespoons of ginger and garlic paste)
1.5 tsp of chilli powder
1 tbsp ground cumin (I freshly grind mine)
1.5 tsp of turmeric
1.5 tsp salt

Lot 3

3 tomatoes chopped
750g of cubed leg of lamb
1 dried red chilli
4 green chillies sliced lengthways
200ml water

Lot 4

3 tbsp chopped fresh coriander


1. Heat 6 tbsps of Vegetable oil over a medium heat then add Lot 1, stirring occasionally for 20-25 minutes until the onions are golden.

2. Add the water from Lot 2 which drops the temperature then add Lot 2 and cook for 1 minute

3. Add Lot 3 then simmer for 40 minutes - or until he lamb is tender

4. Add Lot 4 and serve or you can freeze for up to 6 weeks

Serve with boiled basmati rice.

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