Quote:
Originally Posted by tweezers74
I want that recipe, Jeff!
|
Not a problem my dear
From 'The Curry Bible' ISBN 978-0-14-300583-4 if you can find it;
Ingredients;
1 large onion
3 tablespoons of ghee, oil or butter
3 cloves garlic, crushed
1.5-cm piece fresh ginger, grated (omitted as Sharyn doesn't like ginger)
500g boneless lamb, diced
1 teaspoon ground tumeric
2 teaspoon Garam Masala
1/2 teaspoon crushed fennel seeds
250g pumpkin, peeled and cubed
2 fresh red chillies, deseeded and sliced (5hitloads more chillies and not deseeded)
1 bay leaf
salt and black pepper
1/2 green capsicum, trimmed and diced (our capsicum from the garden was a shade more ripe than green (meh), and just a small one so we used it all).
chopped fresh coriander or mint leaves (there wasnt too much of the perenial coriander left in the garden so we added some apple mint from the garden).
we also picked a small branch of curry leaves off the curry tree, and fried them just before serving with finely sliced french shallots for a garnish (would have also added some whole mustard seed here for flavour if we had any left).
Method;
Finely slice half the onion and chop the remainder very finely. Fry the sliced onion in the ghee, oil or butter over a medium heat until very well coloured (about 5 mins), stiring frequently. Lift out and set aside.
Add the chopped onion, garlic and ginger to the pan and fry until lightly browned. Add the lamb, tumeric, garam masala and fennel seeds with enough water to cover. Bring to boil, reduce heat and simmer for about 20 mins, until the lamb is almost tender.
Add the pumpkin, chillies, bay leaf and salt and pepper to taste, and simmer for another 12 mins. Drop in the chopped capsicum and fried onion slices, and continue to simmer until tender. Check and adjust seasonings, and stir in coriander or mint before serving.