Lamb In A Spicy Tangy Sauce
|Corn oil||6 Tablespoon|
|Fresh green chilies||4 Large, slit and deseeded|
|Onion seeds||1⁄4 Teaspoon|
|Lamb||1 Pound, cubed (500 Gram)|
|Ginger paste||1 Teaspoon (Ginger Pulp)|
|Garlic paste||1 Teaspoon (Garlic Pulp)|
|Chili powder||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Tamarind paste||1 Tablespoon|
|Tomato puree||1 Tablespoon|
|Water||1 1⁄4 Pint (750 Milliliter)|
|Sesame seeds||1 Teaspoon (To Garnish:)|
|Chopped fresh coriander||2 Tablespoon (To Garnish:)|
1. Heat the oil in a saucepan and fry the chillies very quickly. Remove with a slotted spoon, drain on kitchen paper and reserve for the garnish. Add the dried onions, curry leaves and onion seeds and fry over a medium heat for 3-5 minutes.
2. Add the lamb, ginger and garlic and stir-fry for 2 minutes over a low heat. Meanwhile, mix together the chilli powder, salt, ground coriander, cumin, tamarind paste, tomato puree, sugar and 150 ml (14 pint) of the water. Pour the spice mixture on to the lamb, increase the heat to medium and cook until the mixture boils.
3. Pour in the remaining 600 ml (1 pint) water, lower the heat slightly, cover the pan with a lid and cook for 25-30 minutes, checking occasionally. Once all the water has been absorbed, stir-fry with a wooden spoon for about 2 minutes or until oil begins to appear at the sides of the pan.
4. To serve, sprinkle the sesame seeds over the lamb and garnish with the fresh coriander and the fried green chillies.