42
me~l
peshawa r- style lamb curry
ingredients
SE RV ES 4 4 tbsp sun flower or olive oil
2.5-crnll-inch piece cinnamon stick
method
5 green cardamom pods,
bruised
5 cloves
2 bay leaves 700 gllib 9 Ol boneless leg
o/Iamb, cut into 2.5-crnl I-inch cubes
1 In a mediu m saucepa n, heat the oil over a low heat and add the cinna mon, carda mom, cl oves and bay leaves. Let them sizzle fo r 25--30 seconds, then add the meat, increase the heat to medium- high and cook until the meat begins to brown and all the natural juices have evaporated. 2 Add the onion and ginger and garlic purees, cook for 5--6 minutes, stirring regu larly. then add the tomato puree, turmeric, ground coriander and cumin. Continue to cook for 3-4 minutes. 3 Whisk together the yogurt, gram flour and chilli powder and add to the meat. Reduce the heat to low, add the warm water, cover and sim mer, stirri ng to ensure that the sauce does not sti ck to the base of th e pan , for 45-50 minutes, or until the meat is tender. Sim mer uncovered, if necessary, to th icken the sa uce to a desired consistency. 4 Stir in the fresh mint and coria nder, remove from the heat and serve with Indian bread .
1 large onion, finely chopped
2 tsp ginger puree 2 tsp garlic puree
Ilbsp tomalo
pur~
1 tsp ground turmeric 1 tsp ground co ri ander 1 tsp ground cu min 125 g/41 /2 oz thick set natural
yogurt
2 tsp gram flou r or cornflour
If2--IISp chilli powder 150 ml/5H oz warm water I lbsp chopped fresh mint leaves
2 tbsp chopped fresh
coriander leaves fndlan bread, to serve