Khara Masala Lamb Recipe
 Whole spices (khara) are used in this curry
dish so you should warn the diners of their presence! Deliciously served
with freshly baked Naan or a rice accompaniment, this dish is best made
with good-quality spring lamb.
Ingredients: (Serves 4)
5 tablespoons corn oil
2 medium onions, chopped
1 teaspoon shredded ginger
1 teaspoon sliced garlic
6 whole dried red chilies
3 cardamom pods
2 cinnamon sticks
6 black peppercorns
3 cloves
1/2 teaspoon salt
450 g/1 lb boned leg of lamb, cubed
600 ml/1 pint/2.5 cups water
2 fresh green chilies, sliced
2 tablespoons chopped fresh coriander
(cilantro)
Method:
1. Heat
the oil in a large saucepan. Lower the heat slightly and fry the onions
until they are lightly browned. Add
half the ginger and half the garlic and stir well. Throw
in half the red chilies, the cardamoms, cinnamon, peppercorns, cloves and
salt.
2. Add
the lamb and fry over a medium heat. Stir continuously with a
semi-circular movement, using a wooden spoon to scrape the bottom of the
pan. Continue in this way for about 5 minutes.
3. Pour
in the water, cover with a lid and cook over a medium-low heat for 35-40
minutes, or until the water has evaporated and the meat is tender.
4. Add
the rest of the ginger, garlic and dried red chilies, along with the fresh
green chilies and fresh coriander (cilantro).
5.
Continue to stir over the heat until you see some free oil on the sides of
the pan. Transfer to a serving dish and serve immediately.
Happy Cooking,
Carol |
