Substitute paneer for the meat to make it vegetarian
25-35 dried red chillies
11/2 tsp cloves
51/2 oz ghee or vegetable oil
9 oz plain yoghurt, whisked
2 tsp cumin seeds, roasted
11/2 tbsp ground coriander
1 tsp red chilli powder
2 tsp salt
2 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
21/2 oz garlic cloves, finely chopped
9 oz onions finely chopped
21/4 pound leg of lamb or goat with bones, cubed
3 cups lamb stock
2 tbsp finely chopped cilantro
Set aside three or four of the dried chilles to use later, put the remainder to soak in half cup waer. Put aside 4-6 of the cloves and 1 tbsp of the ghee.
Mix the yoghurt with the cumin seeds, ground coriander, chilli powder and salt in a bowl. Set aside.
Heat the rest of the ghee in a heavy based pan. Add the remainng cloves, the cinnamon leaves, and the green and black cardamoms. When they begin to crackle and change color, add the garlic. Saute for two minutes or until the garlic begins to turn golden. Add the onions and cook for 10 min or until golden brown, stirring constantly.
Stir in the meat and cook for 2-3 minutes. Drain the soaked red chillies and add to the pan. Continue cooking for 10-12 minutes or until the liquid has evaporated and the meat starts to brown slightly. Now add the spiced yoghurt and cook for another 10-12 minutes or until the liquid from the yoghurt has evaporated.
Add the stock or water and bring to a boil, Then cover the pan, reduce the heat and simmer until the meat is tender. Adjust the seasoning. Remove from heat and keep warm.
Do tadka with ghee, reserved cloves and dried red chillies.
Sprinkle with coriander leaves.
2. Plantain curry
South african style Plantain dish.
3 tbsp vegetable oil
3/4 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig of curry leaves
1 onion, finely chopped
11/4 piece fresh ginger, finely chopped
2 green chillies
2 tbsp chopped cilantro leaves
Steam the plantains for ten minutes. Reserve.Pop mustard,add onions, ginger, curry leaves. Peel the plantains just before grating it into the onion masala. Add salt, turmeric, green chillies. Saute. Top with lemon juice and cilantro leaves. Serve.
Cooks notes: Best served fresh, dries out when referigerated. Tastes sort of like potato poha.