-2 tbsps of ground coriander
-1 tbsp ground cumin
-4 or 5 dried chilies
-2 cinnamon sticks broken into 1/4's
-3 tbsps oil
-1 lb of leg of lamb or pork chopped into cubes
-3 onions, chopped
-1 heaping tbsp of very finely chopped fresh ginger
(I normally freeze my ginger and grate it. I find it alot easier than chopping it)
-2 tbsp garlic, finely chopped
-4 tomatoes chopped
-3 or 4 tbsp chopped cilantro
-salt
STEP ONE:
-Roast the chillies and the cinnamon sticks in a frying pan over low heat. Cool then crush in a mortar or a small grinder until you get a consistency of crushed peppercorns.
STEP TWO:
-In a large saucepan heat the oil then add the meat.
-Cook over high heat until all the sides are browned.
-Add the crushed chilies and cinnamon mixture to the meat. Sautee for three minutes then reduce heat to medium.
STEP THREE:
-Add the onions. Cook until the onions are cooked through(clear). Once they are cooked through add the chopped garlic, ginger, coriander and cumin. Sautee for a couple of minutes.
STEP FOUR:
Add enough water or stock to just cover the meat. Season with salt. Cover and let simmer for about 8 minutes. Then simmer uncovered for 10 to 12 minutes. You want it to thicken and reduce the liquid.
STEP FIVE:
Add the chopped tomatoes and let simmer a few minutes. Mix in the chopped cilantro.
xo
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