Lamb Or Mutton Curry
|Coriander seeds||1 Ounce|
|Garlic||3 Clove (15 gm)|
|Ground almonds||1 Ounce|
|Lean lamb/Mutton||1 1⁄2 Pound, cut into 1 inch cubes|
|Hot water||1⁄4 Pint|
|Natural yogurt||5 Fluid Ounce|
|Single light cream||1⁄4 Pint|
|Ground saffron||1 Pinch|
|Curry powder||1⁄2 Teaspoon|
|Chopped coriander leaves||1 Tablespoon (For Garnish)|
Pass the coriander seeds, two of the onions and the garlic through a mincer (grinder), then mix to a paste with the almonds, adding salt to taste.
Spread this paste over the meat and leave it to marinate for 2 hours.
Heat the ghee or butter in a large pan.
Slice the remaining onion, add to the pan and saute until softened.
Then take out the onion and add the marinated meat to the pan.
Fry for 2-3 minutes, stirring.
Add the hot water and simmer, covered, over low heat for 20 minutes.
Then remove the lid and continue cooking until the liquor has reduced and the mixture is quite dry.
Stir occasionally to prevent the meat sticking to the pan.
Beat the yogurt and add it to the meat, then continue cooking, uncovered, for 5 minutes.
Add the fried onion.
Beat the cream, mix in the saffron and add to the meat.
Then mix in the curry powder, paprika and lemon juice.
Transfer to a casserole, cover and cook in a moderate oven at 325°F, Gas Mark 3 for 30 minutes