Gopa's Mum's Meat Curry
indian, lamb, main dish
2 lb lamb or mutton
1 large onion
2 1/2 teaspoon ground ginger
2 1/2 teaspoon ground turmeric
2 1/2 teaspoon ground coriander
1 tablespoon ground cummin
2 1/2 teaspoon paprika
2 teaspoon garam massala
2 bay leaves
4 cloves
4 cardamoms (or 2 black)
1 1/2 cinnamon stick
3 garlic cloves; chopped
3/4 oz ghee or butter
1 1/2 teaspoon salt
----OPTIONAL----
4 tomatoes and/or
2 potatoes (cut large)
Cut meat into 1 to 1 1/2" cubes. Ideally, this should include bone as well. Most Halal butchers (best source of mutton anyway) will do this for you automatically if asked. Put into largeish bowl. Chop Onion fairly finely. Mix with meat and 'ground spices' (ginger, turmeric, coriander, cummin & paprika).
Fry whole spices (Bay, Cloves Cinnamon, Cardamoms). in ghee or butter in large thick bottomed pan for about 1 min. (DON'T BURN). Add chopped garlic, cook 1 min more. (DON'T BURN).
Raise heat to high and tip in meat mixture. Stir around over high heat for a few minutes. add salt (1 1/2 tsp should suit most tastes) and lower heat to simmer. Add optional tomatoes, stir again. Simmer partly covered until meat is tender, by which time the sauce will be thickened. Mutton takes about 3 to 4 hours, lamb about 1 1/2 to 2 hours. If using potatoes, add them about 25 mins before serving. 5 mins before serving, stir in garam massala and correct seasoning.
Mmed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 13 Jul 97 National Cooking Echo Ä
Yield: 6 servings