Recipe by Sackville
Traditional versions of this dish can take quite a long time to prepare but I've adapted this version so you can whip it up after work. Adjust the spices to your taste.
- 350 g diced lamb
- 2 tablespoons oil
- 6 whole cardamom pods
- 2 teaspoons ground cloves
- 1 -2 fresh red chile, chopped
- 2 small onions, chopped
- 2 inches fresh ginger, grated
- 3 -5 cloves garlic, grated
- 1 -2 teaspoon chili powder
- 3⁄4 cup yogurt
- 2 tablespoons tomato paste
- 1 tablespoon ground almonds
Directions See How It's Made
- Before starting, purée the chillies and onion together with a hand blender or food processor.
- You can use a touch of water, if necessary.
- Heat the oil in a large frying pan.
- Throw in the cardamom pods and cloves and leave just until they start to sizzle and pop.
- Then add in the puréed chillies and onions along with the ginger, garlic and chilli powder.
- Let sauté for a few minutes, then add the yogurt.
- Mix until the yogurt is completely combined with the other ingredients, then add the lamb.
- Turn the heat down and leave to simmer for 15-20 minutes, stirring from time to time.
- When the mixture is fairly dry, stir in the tomato paste and the ground almonds.
- Serve over basmati rice.
- Samosas or popodums are a nice side dish.