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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
3 large onions, chopped
2 large ripe tomatoes, chopped
8 cloves garlic
2 green chiles, such as serranos, stems removed and halved
1 2-inch piece of ginger, peeled
1 tablespoon cumin powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cayenne powder
2 tablespoons vinegar
3 pounds boneless lamb or beef, cut into 1-inch cubes
2 teaspoons fennel seeds
1/4 cup raw cashew nuts
1/4 cup almonds
Salt to taste
6 tablespoons vegetable oil
Instructions
In a food processor or blender, grind the onions, tomatoes, garlic, chiles, ginger, cumin, coriander, turmeric, cayenne, and vinegar. Set this paste aside.
Puncture the lamb with a sharp knife in many places and marinate at room temperature in the paste for 6 hours.
In a skillet, cook the lamb and fennel seeds, covered, over low heat, for about 1 hour or till the lamb is tender. Sprinkle water from time to time.
Remove the lid, add cashew nuts, almonds, and salt to taste. Raise the heat, and cook untill all the liquid evaporates.
Add the oil to the lamb, reduce the heat, and simmer for about 5 minutes before serving.
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| 6 |
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2-inch piece of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1-inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6 tablespoons vegetable oil InstructionsIn a food processor or blender, grind the onions, tomatoes, garlic, chiles, ginger, cumin, coriander, turmeric, cayenne, and vinegar. Set this paste aside. Puncture the lamb with a sharp knife in many places and marinate at room temperature in the paste for 6 hours. In a skillet, cook the lamb and fennel seeds, covered, over low heat, for about 1 hour or till the lamb is tender. Sprinkle water from time to time. Remove the lid, add cashew nuts, almonds, and salt to taste. Raise the heat, and cook untill all the liquid evaporates. Add the oil to the lamb, reduce the heat, and simmer for about 5 minutes before serving.
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