There are things in life that require great patience. And by great I mean real great like the patience u had to have when u were 16 years old and all you could think of is getting to 18 and getting that damn ID so that your parents did not bother you anymore. You could come and go as you please, go to all the clubs in Westlands and have no one ask you where you are and you could drink till kingdom come and still be able to say “hey I’m legal so do not bother me”. That kind of patience, at 16, 18 seems like a long way to come and it’s a grueling wait. That is what making this curry from GoodFood is like. It takes grueling patience to keep away from the aromatic sufuria as you cook. All you think about is how great that curry will taste once you serve it with chapatis or how good it will be tomorrow when you have for lunch with chips. OOOH MY!!
Now the only difference between this patience and that of a 16 year old is that. You will not get to the end and wonder what on earth you were looking forward to. You will not find out that you cannot come and go as you please because the house still belongs to the folks, that going out and drinking does need money which you do not have and you still need the parents to give you. You will not get o 24 and find out that bills need to be paid and that life at 16 indeed was the best and easiest you will ever have. This patience will give you heaven in the end. Tasty, spicy, delicious piece of heaven right in your mouth just that you will wait 2.5 hours for it!! HAPPY COOKING!!
Lamb Curry with Cardamom and Cloves
- ½ teaspoon cardamom seeds (from 8 pods)
- 8 cloves
- 3 onions
- 200g tomatoes
- 12 cloves or garlic
- 4cm ginger
- 75ml vegetable oil
- 100ml natural yogurt
- 700gms boneless lamb, cut into 4cm cunes or 1kg goat on bone
- 1 teaspoon salt
- 2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 3 tablespoons cream
- Bunch of Dhania (coriander)
- Juice of 1 large lemon
Grind the cardamom and cloves into a powder; set aside. Using a mini food processor or spice grinder and rinsing out in between, roughly chop the onions then blend to a purée with a little water; roughly chop then purée the tomatoes; roughly chop then blend the garlic and ginger with a tablespoon of water to a paste.
Heat the oil in a heavy-based pot over a medium heat and gently fry the onion paste for 10–15 minutes until golden, then add the ginger and garlic and fry for 3 minutes. Stir in the yogurt, then add the meat and salt and cook over a low-medium heat for 20–30 minutes until browned. Stir in the Garam masala and chilli powder, and after about 30 seconds pour over enough water to just cover the meat. Simmer, covered, for 40 minutes.
Stir the cream and puréed tomatoes into the lamb, followed by the cardamom and clove mix. To seal the pan, first cover with foil, then a lid. Cook over the lowest heat for 30–40 minutes until the lamb is tender. Uncover and simmer for about 30 minutes to reduce the sauce if desired. Scatter over the dhania and lemon juice mix well then serve with chapatis
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