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Ingredients : 1
kg lamb
3
tablespoons ghee
4
cloves garlic, chopped finely
1
tablespoon ground coriander
1
large onion, chopped finely
2
teaspoons ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
2
teaspoons salt
1
ripe tomato, diced
3 green chilies, sliced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
Thin slices of fresh young ginger
Method :
Cut the lamb into small bite-size cubes.
Thread on skewers, alternating each piece of meat with a thin slice of
ginger. Cut the
ginger from a slender root so the slices will not be too big, or cut
large slices in pieces. Heat ghee or
oil and fry onion over medium low heat until soft, stirring
occasionally. Add garlic,
stir and fry until onion is golden brown. Add
coriander, cumin, fennel, turmeric and pepper and fry for 1 minute. Then add salt
and tomato and stir for 3 minutes longer. Add chilies
and skewered meat and fry until meat is lightly browned. Turn heat
low, cover and cook until meat is tender. Liquid from
the meat will eventually be re-absorbed, leaving the gravy very thick. Stir
occasionally to prevent spices sticking on the base of the pan. Ten minutes
before end of cooking time, sprinkle cinnamon, cardamom and cloves over
the curry. Stir well and
leave on very low heat. Serve hot
with white rice and accompaniments.
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