Prep 0 mins
Cook 0 mins
- 2 ginger, chopped (1" cubes)
- 8 cloves garlic
- 1 1⁄2 cups beef broth
- 10 tablespoons vegetable oil
- 2 lbs lamb or 2 lbs beef stew meat
- 10 black cardamom pods
- 2 bay leaves
- 6 whole cloves
- 10 peppercorns
- 1 cinnamon stick (1 inch long)
- 2 medium onions
- 1 teaspoon coriander, ground
- 2 teaspoons black cumin, ground
- 4 teaspoons red paprika
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄4 teaspoons salt
- 6 tablespoons plain yogurt
- 1⁄4 teaspoon garam masala
- black pepper
- Put the ginger, garlic, and 4 tablespoons water in blender;Blend well until you have a smooth paste.
- Heat the oil in a wok to medium high heat; Brown the meat cubes in several batches and set to one side.
- Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil; Stir once and wait 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 the onions turn a medium brown color.
- Put in the ginger garlic paste and stir for 30 seconds. Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears; add a splash of hot water if the mixture starts to stick, this will prevent thhe spices from burning.
- Add the fried meat cubes and juices and stir for 30 seconds.
- Now put in 1/6 of the yoghurt; Stir and fry for 30 seconds or until the yoghurt is well blended.
- Add the remaining yoghurt, a tablespoon at a time, in the same way.
- Stir and fry for another 3-4 minutes.
- Now add the rest of the broth (a little more for beef than lamb).
- Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot.
- Cover, turn heat to low and simmer for about an hour if lamb and two if beef.
- Every 10 minutes or so, give the meat a good stir.
- When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid.
- You should end up with a tender meat in a thick, reddish brown sauce.
- All the fat that collects in the pot may be spooned off the top.
- Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.
The recipe doesn't tell you when to put in half the spices, very strange!! Not having made a curry before I found this most difficult. I put in half the spices when the curry went on simmer. Thankfully it turned out great! But it would be nice to now when to put the spices in!! Regards K
Excellent! Consider reducing cayenne if you don't like spicy food. I substituted regular ground cumin because I didn't have any black cumin, but otherwise made as directed.
Amazing recipe good taste and not that spicy PERFECT !!!!!!!!!!!!!!!!!!!!! All Must Try this recipe!!!!!!!!!!!!!!!!!