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Ingredients:
300 g
stewing lamb, cut into 3-4 cm cubes
3 tbsp
natural unsweetened yoghurt
2 tbsp
mustard oil
1 bay leaf
(optional)
1 x 2.5 cm
cinnamon stick
2 cloves
2 green
cardamom pods, bruised
1 medium
Spanish onion, finely sliced
2 garlic
cloves, crushed
1 tsp peeled
and finely grated root ginger
½ tsp turmeric
½ tsp hot
chili powder
1 tsp ground
cumin
½ tsp salt
2 green
finger chilies, slit lengthwise
¼ tsp garam
masala
Method:
Marinate the
meat in the yoghurt for 20 minutes, covered, in the refrigerator. Heat oil in a
heavy bottom pan. Add the bay leaf, cinnamon, cloves and cardamoms and sauté
for 30 seconds. Add the onion and garlic. Stir fry over a medium heat for 3
minutes, then add ginger, followed by turmeric, chili powder, cumin and salt.
Mix well. Add marinated meat and green chilies. Stir and coo on a low heat for
15 minutes or until the sauce has almost completely reduced. Add 400 ml boiling
water, cover and cook on low heat for 30 minutes until the meat is cooked
through. Sprinkle over the garam masala. Serve with boiled rice.