Fragrant Lamb Curry
|Curry powder||1 Tablespoon (Or To Taste)|
|Garam masala||1 Teaspoon (Or To Taste)|
|Garlic||3 Clove (15 gm)|
|Lean lamb||1 1⁄4 Pound (500 Gram)|
|Ghee||2 Ounce (50 Gram)|
|Sunflower oil||1 Tablespoon|
|Water||3⁄4 Pint (450 Milliliter)|
Heat the seeds in a pan for a few minutes to bring out the flavours, then add to the other ingredients and grind in a food processor.
Use as desired and store the remainder.
You could use ground spices instead.
Curry powders vary a great deal, so experiment to find the one you like best.
Mix this or the other spices with the garam masala.
To cook the curry, peel and chop the onions and garlic and cut the meat into neat dice.
Heat the ghee and oil and fry the onions and garlic with the lamb for a few minutes.
Add all the spices and blend well.
Put into a dish, top with the bay leaf.
Cover and leave to stand for an hour or so.
Put the meat mixture into the pan, add the water and a little salt to taste.
Cover and cook gently for 1 1/4 to 1 1/2 hours.
Remove the bay leaf.
Serve with cooked rice, poppadums and yogurt.