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Categories:
mutton cassia black cardamom corn oil onions ginger garlic tomatoes garam massala curry powder ground tumeric ground coriander fenugreek leaves salt fresh coriander
Viewed: 27 - Published at: 7 years agoIngredients
- 1 kg (2.2lbs) Mutton, cut into 2.5cm pieces (preferably on the bone from the leg)
- 10 Small turnips (golf ball size)
- 2 Cassia leaves
- 1 5cm piece of black cardamom
- 2 Cloves
- 100 ml (3.5fl oz) Corn oil
- 2 Large onions, coarsely chopped
- 1 2.5cm piece of ginger, grated
- 6 Cloves of garlic, crushed
- 3 Ripe tomatoes
- 1 tsp Garam massala
- 1 tsp Madras curry powder
- 2 tsp Deghi mirch (ground kashmiri chilli)
- 3 tsp Ground tumeric
- 3 tsp Ground coriander
- 1 tsp Dried fenugreek leaves
- 1 tsp Salt
- 2 handfuls Fresh coriander, finely chopped
- 1 l (1.8pints) Water
Method
- Peel and halve the turnip then rub with salt, leave for 10 minutes and rinse.
- Leave the turnip soaked in cold water.
- Heat a heavy based pot on a moderate heat, pour in oil followed by cassia leaves, cassia bark, black cardamom, cloves; toss for 1 minute.
- Add the onions followed by garlic and ginger and caramelise the onion; then add the lamb and brown the meat slowly.
- Pour in enough water to cover the meat.
- Boil with the lid on until the water evaporates, stirring occasionally.
- Reduce heat and allow the oil to separate, before adding madras curry powder, deghi mirch, turmeric, coriander, fenugreek and salt.
- Add 50ml water and cook the spices out once again until the oil separates, then add the tomatoes.
- Keep stirring occasionally as it can catch at this stage, if so add a drop of water and loosen.
- When the mutton is tender add the turnip.
- Pour over enough boiling water to cover the meat and turnip and boil covered for 10/15 minutes or until the turnip is cooked.
- Sprinkle in the garam massala, adjust the seasoning and add fresh coriander.
