NORTH INDIAN LAMB CURRY
(A rich yoghurt spiced curry)
1kg mutton pieces
4med onions, cut into slices
10ml ginger and garlic, crushed
15ml fresh coriander leaves
˝cup plain yoghurt
10ml chilli powder, or to taste
20ml ground koljana powder
10ml fish oil
4 cardamom pods
10ml garam masala
salt to taste
green chillies (optional)
Wash meat and drain in colander.
Finely slice 2 onions and fry with margarine and oil in a large pot.
Roughly chop remaining onions and put into blender with garlic and ginger, coriander leaves, yoghurt, chilli powder, paprika and ground koljana. Process until smooth.
Remove onion from pot and leave aside.
Add mutton pieces and stir fry over high heat until browned all over, and cook for a further 20 minutes till tender.
In a clean pot add a little oil and warm through. Add blended mixture, stirring until it is aromatic, ±15 minutes.
Return to meat pan, add cardamom pods and salt and stir until well mixed.
Cover and cook over low heat until meat is tender, stirring pot contents occasionally.
It may be necessary to add a little water.
Add garam masala and top with braised sliced onions.
Cover and simmer for a couple of minutes.