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from the kitchen of Sharmagne Leland-St. John
8 whole cloves
1 dried hot red chilli
1⁄2 teaspoon black peppercorns
8 cardamom pods
1⁄2 inch piece of mace
2 teaspoons cumin seeds
1 1⁄2 teaspoons coriander seeds
1 tablespoon unsweetened, dried coconut, shredded
3 tablespoons blanched almonds, coarsely chopped
1 cup water, separated
6 garlic cloves, peeled and coarsely chopped
1 inch cube of fresh ginger, peeled and coarsely chopped
1⁄2 teaspoon turmeric
6 tablespoons vegetable oil
2 pounds boneless shoulder of lamb cut into 1 inch cubes
2 medium onions, peeled and finely minced
3 tablespoons plain yogurt
1⁄2 cup tomato sauce
1 1⁄2 teaspoons salt
In an iron skillet combine the first 10 ingredients.
Cook over medium heat, stirring for approximately 5
minutes or until all the spices are lightly toasted.
Let them cool a bit, then grind in a spice grinder.
It may take more than one batch. Put the garlic,
ginger, turmeric, and 1⁄2 cup water in a blender
and blend until smooth.
Heat the oil in a large heavy pot over a medium-high
heat. When the oil sizzles, brown the lamb a few pieces
at a time. When all the pieces are browned on all sides
remove with a slotted spoon. Place in a bowl. And set
Place the onions into the same pot and cook over high
heat for 5 minutes stirring and scraping up the juices.
Lower the heat to medium and add the paste from the
blender and the ground spices.
Stir-fry for 5 minutes gradually adding the yogurt one
tablespoon at a time. Add the tomato sauce and ½ cup
water. Bring to a boil. Cover and lower heat to simmer
gently for 15 minutes,
Add the meat and all the juices to the pot. Stir in the
salt, and bring to a boil.
Cover, lower heat, and simmer gently for 1 hour. Stir a
few times during the hour.