Ingredients :
- 1.25 kg diced lamb
- 50 g ghee or butter
- 50 ml olive oil
- 1 fennel bulb
- 1 large yellow onion
- 1 aubergine
- 1 courgette
- 6 medium sized mushrooms
- 5 green chillis
- 2.5 cm fresh ginger
- 1 large sweet pointed pepper
- 3 limes
- 1 can coconut milk
- 1 tbs whole coriander
- 1 tbs ground coriander
- 1 tbs cumin seeds
- 1 tbs ground turmeric
- 2 cm piece cinnamon bark
- 7 green cardamom
- 1 tsp coarse sea salt
- 1 tsp cayenne pepper
- 3 bay leaves
- 1 tsp whole black pepper
- 200 g spinach leaves
- 1 tsp mustard seeds
- 1 tsp ground nutmeg
Method :
- Chop the onion moderately finely. Place the ghee (or butter) and the olive oil in a large pan and melt it together. When it just begins to sizzle a little add the dry spices and the bay leaves and stir for 30 seconds or so.
- Add the onions and sautee lightly until they go transparent.
- Meanwhile get a heavy bottomed frying pan or dutch oven very hot and sear the lamb quickly on all sides in batches to a nice brown and add to the onion and spice mix.
- Finely chop the chillis, ginger and garlic.
- Stir the meat and onion over a medium heat for a minute or so and add the finely chopped fennel, the chilis, the ginger and garlic. Stir well and add the juice of 3 limes.
- Roughly break up the mushrooms into large chunks and add to the curry.
- Add the other chopped veg and pour in a can of coconut milk.
- Simmer for a minute until the spinach softens and serve with soured cream, fresh coriander leaves, boiled rice and indian chutneys
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