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Indian


1.5-2lb pre-cooked beef/chicken or lamb (see braised Indian Meat)
2 tablespoons ghee or vegetable oil
2 tablespoons garlic and ginger paste
3 fresh green chillies finely chopped
2 scotch bonnet chillies - finely chopped
1 tablespoon cumin powder
1 teaspoon turmeric
1 tablespoon madras curry powder
1 tablespoon coriander powder
1 tablespoon tomato paste
3 tablespoons red hot chilli powder (be careful - less might be better)
4 cloves
1 bay leaf
6 green cardamom pods - smashed
2 potatoes - pre-boiled(optional) and cubed
2 tablespoons vinegar
2 tablespoons plain yogurt
500ml (2 cups) heated curry sauce
salt and pepper to taste
3 tablespoons chopped coriander

Heat the ghee/vegetable oil over medium heat.
Allow to sizzle for about a minute and then add the spicesc. The curry will darken as the turmeric fries away.
Now scoop in the garlic and ginger along with the chopped chillies.
Throw in the potatoes (if using) and the heated curry sauce. Stir to combine while adding the pre-cooked lamb pieces.
Stir in the yogurt one tablespoon at a time followed by the vinegar and tomato paste.
Check for seasoning and then sprinkle with the chopped coriander and season to taste with salt and pepper.

Unrated