Ingredients
- Heat 3 Tbls vegetable oil in a kadhai, pan or clay pot and add:
- 1.) 5 green cardamom pods
- 2.) 1 black cardamom
- 3.) 5 whole cloves
- 4.) One 3 inch stick of cinnamon
- 5.) 1 bay leaf
- 6.) A pinch of mace
- Stir things up until the spices begin to crackle then stir in
- 7.) 3 tps of shallot paste
- 8.) 2 1/3 cups of thinly sliced onions
- Saute the onions until they begin to brown slightly than add:
- 9.) 1 Tbs of finely julienned ginger
- 10.) 6 slit, seeded and chopped green chilies.
- Keep sauteing until the onions darken a bit more and turn a soft golden brown.
- Then toss in:
- 11.) 16 fresh or frozen curry leaves
- 12.) 4 dried red chilies
- 13.) 2 and 1/4 cups dried or fresh grated unsweetened coconut. Stir for a minute or so then add:
- 14.) 1 and 1/2 cups peeled chopped tomatoes ( as I've said before if they're not in season where you are, canned work very well)
- Saute a bit more and then add :
- 15.) 2 1/4 lbs of lamb chunks
- Continue to cook them for about 5 minutes browning them a bit , then add:
- 14.) 3 1/2 cups of water. ( if using clay remember don't shock the pot, use warm water)
View Full Recipe at The Colors Of Indian Cooking
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 0g | |
Calories 0 | |
Calories from Fat 0 | 0% |
Total Fat 0.0g | 0% |
Saturated Fat 0.0g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 0mg | 0% |
Potassium 0mg | 0% |
Total Carbs 0.0g | 0% |
Dietary Fiber 0.0g | 0% |
Sugars 0.0g | 0% |
Protein 0.0g | 0% |
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