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| KARAHI LAMB |
| Yields: 2 servings |
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| Ingredients |
1 lb Australian boneless, skinless lamb leg, cut into pieces
2 medium onions, chopped
4 garlic pieces, cleaned and chopped
ginger, 1-inch diced
4 medium ripe tomatoes, chopped
1 t salt
1 t black pepper
1 t cumin powder
1 t paprika powder
1/2 t turmeric powder
4 - 5 whole cloves
1 whole black cardamom
1 T fresh green coriander leaves
2 T oil
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| METHOD |
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Heat the wok (pan) with the oil.
Brown the chopped onions. Add tomatoes, ginger and garlic.
Stir frequently over slow fire until the oil separates.
To this base, add the lamb and all your spices except the
fresh coriander.
Cook until lamb is tender, stirring it frequently for even cooking.
(A cup of water may be added during the cooking process if meat
is not tender.)
Serve it with coriander. |
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