Perfect with a bit of naan. This recipe comes courtesy of Mallika from Quick Indian Cooking, the original can be found at www.quickindiancooking.com
In a large pot, heat the oil over a high flame. When it starts sizzling, throw in the onions and fry for five minutes until they turn soft and pale golden in colour.
Now add in the ginger and garlic and fry for about two minutes until they turn a golden colour too.
Then mix in the lamb and all the spices, apart from the garam masala. Mix the ingredients well together until the meat is sealed and brown all over.
Now add in just enough water to come half way up the sides of the meat, cover and cook on a medium flame. You need to keep stirring from time to time and add hot water only when the curry in the pot dries up.
This is what bhuna means - to stir until the masalas caramelise and the meat cooks. This whole process will take 45 minutes to an hour depending on the quality of the lamb.
When the curry is thick and dry, and the lambs falls apart easily when cut with a fork, mix in the coriander, salt and serve.
Kadai Chicken (pronounced Ker-Hai), a blindingly simple stir fry.
This recipe comes courtesy of Mallika from Quick Indian Cooking, the original can be found at www.quickindiancooking.com
Chop the onion and tomatoes into little pieces and cut the chicken into bite-sized chunks.
In a wok, bring the oil to heat over a high flame. When it starts sizzling, throw in the chopped onion and stir on a high heat for two minutes until it turns soft and golden brown.
In the meantime, powder the whole cumin, coriander and chilli in a small coffee grinder to make your own curry powder. Or just use a ready curry powder.
Now add in the ginger and garlic paste and stir for another minute. Then mix in the curry powder and fry for a minute quickly adding the chopped tomatoes before they start sticking to the bottom of the wok.
Keep stirring for another two minutes until they disintegrate and then stir in the chicken. Let the chicken cook, stirring from time to time for five minutes. Then lower the flame, mix in the garam masala and cover for another two minutes to finish off and add salt.
Sprinkle with the fresh coriander and eat with some toasted wholemeal pitta bread.
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