This is a recipe from Jeff. It’s really worth the effort – a great curry
Serves 3-4
Ingredients
500g Lamb or Mutton
A bunch of Coriander
1 ½ tbsp Kashmiri Chilli Powder
1 tbsp Fennel Seed Powder
¾ tbsp Ginger Powder
Saffron – Pinch
¼ tsp Cumin Seeds
2 pieces Mace
4 Green Cardamons
4 Black Cardamons
1 Cinnamon Stick (broken)
1 tbsp Salt
¼ tsp Hing (Asafoetida)
2 tbsp Ghee
Water as required
Method
In a bowl add hing, chilli powder, liner powder, fennel seed powder – mix with water to a paste – set aside
In a blender (or pestle and mortar) put cumin seeds, green cardamon, cinnamon stick, mace & blend/grind into a powder.
Heat the Ghee in a large pan. Add the black cardamons and meat. Cook until the meat has browned.
Add the paste, saffron & salt. Cover with boiling water then put the lid on the pan and cook on a medium heat for 45 minutes, stirring occassionally.
After 45 minutes, add the ground spices and cook for a further 45 minutes.
To serve, add a handful of chopped coriander on top of your curry.
Ridware Hall 