Ingredients:
2 1 inch cubes of ginger chopped 2 ea medium onions
8 cloves of garlic 1 ts ground coriander
1 1/2 Cup(s) beef broth 2 ts ground black cumin
10 Tablespoon(s) vegetable oil 4 ts red paprika
2 Pound(s) lamb or beef stew meat 1/2 ts cayenne pepper
10 whole black cardamoms 1 1/4 ts salt
2 bay leaves 6 tb plain yogurt
6 whole cloves 1/4 ts garam masala
10 whole peppercorns 1 x black pepper
1 1 inch stick cinnamon |
Directions: Put the ginger, garlic, and 4 tablespoons water in blender. Blend welluntil you have a smooth paste.Heat the oil in a wok to medium high heat. Brown the meat cubes inseveral batches and set to one side. Put the cardamom, bay leaves,cloves, peppercorns, and cinnamon into the same hot oil. Stir once andwait until the cloves swell and the bay leaves begin to take on color.Now put in the onions. Stir and fry for about 5 minutes or until theonions turn a medium brown color. Put in the ginger garlic paste andstir for 30 seconds. Add the fried meat cubes and juices. Stir for 30seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30seconds or until the yoghurt is well blended. Add the remainingyoghurt, a tablespoon at a time, in the same way. Stir and fry foranother 3-4 minutes.Now add the rest of the broth (a little more for beef than lamb). Bringthe contents of the pot to a boil, scraping in all browned spices on thesides and bottom of the pot. Cover, turn heat to low and simmer forabout an hour if lamb and two if beef. Every 10 minutes or so, give themeat a good stir. When the meat is tender, take off the lid, turn theheat up to medium and boil away some of the liquid. You should end upwith a tender meat in a thick, reddish brown sauce. All the fat thatcollects in the pot may be spooned off the top. Sprinkle the garammasala and black pepper over the meat before you serve and mix them in. |
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