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Indian | |
| 2 tablespoons ghee or vegetable oil 6 whole cloves 8 black or 16 green cardamon pods 10m whole black pepper corns 1 two inch long cassia bark stick 1 Piece mace 2 large onions 2 tablespoons ginger and garlic puree 3 bay leaves 1 Kilo (2 pounds) Meat of choice cut in 1 inch pieces (if you have a bone include for the cooking) 1 tablespoon cumin seeds 1 tablespoon coriander seeds 2 tablespoons good quality mild paprika 1 teaspoon chilli powder salt and pepper to taste 1 tablespoon garam masala | |
| Heat the ghee/oil in a large saucepan over medium high heat. When the oil is nice and hot, add the whole spices and stir. Be careful not to burn the spices. If you do, you will need to start over. Pour in the chopped onions and stir to coat with the oil and spices. Cook this for about five minutes before adding the garlic and ginger puree. Fry for a further then minutes until the onions are soft and translucent. Now add the meat, the bone and the rest of the spices. Brown the meat for a couple of minutes and then add just enough water to cover and simmer for about one hour to one and a half hours until the meat is nice and tender. When tender, allow the meat and the sauce to cool for use in your curries. | |
Unrated | |
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