[ Ссылка ]
[ Ссылка ]
Today i show you how to make one of my favourite dishes in an easy one pot style!
Ingredients:
serves 3-4
800g of lamb shoulder
half a cup of vegetable oil
2 medium sized onions
5 green chillies
2 medium tomatoes
2 heaped teaspoons of garlic
2 heaped teaspoons of ginger
1 and a half teaspoons of salt
1 and a half teaspoons of chilli powder
1 teaspoon curry powder
1 teaspoon of cumin powder
1 and a half teaspoon of coriander powder
1 and a half teaspoon of garam masalla powder
1 teaspoon of dried fenugreek leaves
1 cup of yoghurt
3 bay leaves
3 inches of cassia bark strips / 1 cinnamon stick
5 cardamom pods
1 tablespoon of tomato puree
Method:
If you have a slow cooker at home then this recipe is perfect for it, however if you have a non stick stock pot or other similarly large non stick/cast iron pot then that should do the trick too.
Step 1,
pour half a cup of oil into your non stick pot, add your onions in first and turn up the heat to medium high to get the ball rolling and the onions can get a little time to fry while you add ALL your ingredients EXCEPT the bay leaves, cassia bark/cinnamon, cardamom pods and tomato puree.
Once you have all your ingredients in the pot add half a litre of water and bring to a gentle boil, stir to mix all the ingredients.
Then leave this for a good 20 or so minutes boiling away while covered with a lid, stirring halfway through.
Step 2, add your bay leaves, cassia/cinnamon, cardamom pods and a tablespoon of tomato puree into the pot, stir well to incorporate before leaving again for 25-30 minutes. It should be boiling but not spitting violently, and as the sauce thickens you can reduce the heat to avoid burning it. Stir every 5 minutes.
Reduce till the sauce hugs the spoon and lamb, serve over your preferred rice and take in the flavour the spices give to the sauce and meat!
