Wednesday, 4 January 2012


  • Ingredients

Lamb (cubed)         - 1/2kg
Chopped tomatoes - 1 tin
Onion                    - 1 no
(finely chopped)
Curry powder       - 2 tsp
Chilly powder       - 1 tsp
Cayenne chillies     - 8 nos
(deseeded and sliced lengthways in half)
Garlic pods          - 8 nos
Ginger                 - 3 inches
Vegetable oil       - 5 tbsp
Coriander leaves( chopped) - 4 tbsp
Whole coriander leaves - 1 tbsp
Garam masala powder - 1 tsp
Cumin seeds                - 1 tbsp
Cardamom seeds         -from 6  pods
Capsicum                   - 1 no
(deseeded and chopped)
Salt                            -needed

  • Preparation method

Make a paste of the curry powder and chilly powder with a little water.Heat the frying pan without oil.Dry fry the cumin seeds and cardamom seeds for 60 seconds.Add the oil and fry the onion until translucent.Add the garlic, ginger and chilli, stir fry on medium for a further 5 mins.Add the curry and chilly powder paste and stir in and fry for a further 30 secs.Add the lamb pieces and seal well on all sides.Add the chopped tomatoes and simmer for 20 mins or until the lamb is cooked, stirring constantly. If needed add more masala gravy and water to prevent the curry becoming too thick or dry.Add the finely chopped coriander leaves and chopped capsicum and cook till capsicum is done. Serve with the whole coriander leaves sprinkled over the top.Can prepare chicken also in same method.Goes well with chappathi, nan, rotis.