The recipe is from Camellia Panjabi 50 great curries of India.
Well known or not I am glad that I made it as it was delicious.
While I was making the dish my kitchen ( well the whole home) was filled with the aroma of delicious freshly ground spices.
Have to admit it took a bit of time to make this dish but was worh all the efffort.
I loved the potatoes in the dish as it had soaked up all the flavours from the sauce.
I am sending this to Sig of Live to Eat , she is hosting this months JFI
And ofcourse for Herb Mania which is hosted by Dee of Ammalu's Kitchen
Now if anybody know any other event let me know :-)
Neverknow as there is so much different spices in this dish i can send it for more event :-)
10 almonds, 8 cashew nuts
1 tbsp roasted peanuts
1 tbsp besanflour
2 tsp seasame seeds
1 onion chopped
4 heaped tsp coriander seeds
2 tsp cummin seeds
12 dried Chillies ( use according to your taste)
6 tsp dried coconut
400 ml coconut milk
25 gm Tamarind pulp
300 gm potatoes
70 ml oil
2 piece cinamon
15 curry leaves
250 gm onions slices
600 gm stewing lamb
1/2 tsp turmerice powder
1 tbsp garam masala
3 green chillies
1/2 cup corriander leaves
1 tbsp mint leaves
Method:1. To prepare the spice mixture, put the almonde, cashew nuts, peanuts, besan flour seasame seeds and the onions in a pan and heat for about 5 minutes.
Remove and set aside.
Now put in the coriander seeds, cumin seeds, dried red chillies and dried coconut and heat just for few minutes ( the pan is already hot).
Put all the nuts and the spices into a blender , add 100 ml of water and grind to a paste.
2. Soak the tamarind pilp in 100 ml of water. Peel the potatoes and cut into big chunks.
3. Heat the oil in a cooking pot and when hot add the cloves, cinamon, pepercorns and half of the curry leaves and fry over a lot heat for 2 minutes. Add the potatoes and a little salt and fry for 5 minutes. Remove the potatoes and set aside.
4. Add the sliced onions to the pot and fru for 8 minutes. Add the meat and fry for 5 minutes, then add the remaining curry leaves. Add 600 ml water and salt to taste and cook for about 40 minutes over a low heat.
5. Add the nut and spice paste, the turmeric and garma masala powders, and the green chillies.
Add the tamarind water and stir.
7. Add now the potatoes, coconut milk, corroander leaves and mint leaves and cook covered for 30 more minutes or untill the meat is tender.
Remove from the heat and keep covered until ready to use.
Serve with rice or parathas.