1 kg Lamb
1 serving spoon oil
2 Tbsp ghee
7 onions – chopped
Whole Garam Masala (2 peppercorns, 1 stick, 1loving, ½ tsp whole jeera, 1 elaichi)
2 Tbsp ginger-garlic paste
2 level tsp salt
2 tsp chilli powder
½ tsp haider (turmeric)
3 heaped tsp dhana jeero powder (cumin/coriander)
1 tsp jeera powder (cumin)
1 tsp dhana powder (coriander)
2 chopped tomatoes plus 1 heaped Tbsp Puree (or 1 can tin tomatoes)
1 tsp green chutney (heaped)
Handful chopped coriander (dhana)
1. Heat oil and ghee. Add chopped onions and whole garam masalas.
2. Once onions have browned add the ginger-garlic paste, stir for a while and then add the meat.
3. When the meat changes colour, add salt and haider, mix well then add all the other masala powders. Let it cook for 15 mins till most of the water has evaporated.
4. Add tomatoes, mix and cover. Leave to cook on low heat until oil separates and the meat is soft. (Keep checking and stirring whilst it’s cooking, to avoid it sticking to the bottom of the pot.)
5. Garnish with chopped coriander before serving.
* ‘green’ chutney is a mix of fresh green chillies, fresh coriander and fresh garlic all pounded together to make a paste.
Tip: *to prevent your eyes from watering while chopping the onions, keep a glass of water next to you and onions.
We (U1, U2, U3) had our first official cooking lesson today with http://instagram.com/crazzystar_08
We decided on lamb curry because crazzyStar makes a mean curry, and it seemed easy (especially because we used boneless lamb). We used a nan recipe shared by Sakina. It’s almost foolproof. Almost.
5 cups self raising flour
1 tbs yeast
Salt to taste
1 TBs sugar
Mix with yogurt/milk
Leave to rise.
had the wonderful idea of starting a family-favourites recipe folder. This is the first of (hopefully!) many recipes to come. Join our journey – Cook With U’s!