Bettie De Meyer > PAKISTANI CURRY 1 kg boneless lamb thick rib, cubed30 ml cooking oil 1 onion, sliced4 sprigs dhania (fresh coriander) 50 g slivered almonds Marinade: 15 ml ground coriander2 ml ground cinnamon 2 ml ground cloves5 ml freshly-ground black pepper 2 ml salt2 ml turmeric 5 ml ground cardamom seeds1 piece of fresh ginger root, finely chopped 4 cloves garlic, crushed1 onion, finely chopped 150 ml natural yoghurt Mix all the marinade ingredients together, place meat into it and marinate for a few hours. Drain, keep marinade aside. Saute onion in heated cooking oil till transparent. Add meat and marinade. Cover with lid, lower heat and simmer for 45 minutes or till meat is tender. Place 4 sprigs of fresh dhania (coriander) on top of meat and simmer for an additional 10 minutes. Remove dhania. Spoon meat out into a meat platter and garnish with toasted almonds. Serves 6.
Posted on: Fri, 19 Jul 2013 17:52:40 +0000
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