Lamb Dilpasand

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READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the meat of fat, and cut into 1 1/2 inch cubes.
  • Add yoghurt and turmeric, mix thoroughly and marinate for 4-6 hours or overnight in the fridge.
  • Roast the poppy seeds in a dry pan over gentle heat until they are a shade darker.
  • Cool.
  • Place the ginger, garlic and green chillies in a blender or processor.
  • Add 1 onion (from the specified amount), roughly chopped to the blender.
  • Pulse until fairly smooth.
  • Chop the remaining onions finely.
  • Melt the butter or ghee over medium heat and fry the onions until golden brown.
  • This will take 10 to 12 minutes.
  • Adjust the heat to low and add the chilli powder (if using), paprika, cumin and half a teaspoon of the garam masala (from the specified amount).
  • Now add the liquidised ingredients and fry for 10 to 12 minutes, stirring frequently.
  • If the spices begin to stick during this time, sprinkle about a tablespoon of water at a time and as necessary.
  • Add the meat mix, and adjust heat to medium high.
  • Fry for 4 to 5 minutes stirring constantly.
  • Add the tomato puree, salt and water, stir and mix, bring to the boil, cover and simmer for 45 minutes or until the meat is tender.
  • Stir occasionally during the first half of cooking, but more frequently towards the end to ensure that the thickened gravy does not catch on the bottom of the pan.
  • Grind the poppy seeds, and add to the curry along with the creamed coconut (cut into small pieces).
  • Stir until the coconut dissolves, cover and simmer for 15 minutes.
  • Stir in the cilantro leaves and the remaining garam masala and serve.
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