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Ingredients :
800 g lean lamb
4 dried red chilies, seeded
1/2 cup hot water
7
cloves garlic
2
tablespoons desiccated coconut, toasted
2
tablespoons almonds, blanched
1
tablespoon fresh ginger, finely chopped
1
tablespoon ground coriander
1
teaspoon poppy seeds
1/2 teaspoon ground fennel
1/2 teaspoon ground cardamom
1
teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground black pepper
4
tablespoons ghee
1
medium onion, chopped finely
4
cardamom pods, bruised
1/2 teaspoon ground turmeric
1/2 cup yogurt
2
ripe tomatoes, peeled and chopped
1
1/2 teaspoons salt
1
teaspoon garam masala
2
tablespoons chopped cilantro leaves
Method :
Cut the lean lamb into large bite-size
cubes. Soak the dried red chilies in hot water for 10 minutes. Use a
food processor to blend the ginger, coconut, garlic, almonds and chilies
with 2 tablespoons of the soaking water. Put ground coriander, poppy
seeds, cumin and fennel in a small pan and shake over low heat for a few
minutes until they darkened slightly in color with fragrant smell. Add to the
ingredients in blender. Blend for a
few seconds until smooth. Remove from
blender container and add the ground cardamom, cloves, mace and pepper. Set aside. Heat ghee in
a large heavy saucepan and fry the chopped onion, stirring until onion
is golden brown. Add bruised
cardamoms, turmeric and the blended spice mixture and fry, stirring
until well cooked and the ghee starts to separate from the spices. Add the
yoghurt, a spoonful at a time and stir it in. Add tomatoes
and salt, stir and fry for a further 5 minutes. Then add the
cubed lamb and cook over high heat, stirring and turning meat so that
each piece is coated with the spice. Turn heat
very low, cover and cook for 1 hour or longer. Lamb should
be very tender and liquid almost absorbed. Stir
occasionally to ensure that spices don't stick to the base of the pan. Sprinkle with
garam masala, replace lid and cook for 5 minutes longer. Serve sprinkled
with coriander leaves and accompanied by plain white rice.
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