Hot Lamb Curry
8 dried red chillis4 tbsp fat (ghee, coconut oil or lard)
1 finely chopped onion
6 cloves garlic chopped
2 inch piece ginger root finely chopped
1 tsp cumin seeds freshly ground
1 tsp coriander seeds freshly ground
1 tsp fenugreek seeds freshly ground
1 tsp garam masala
14 oz can tomatoes
2 tbsp tomato paste
1.5 lb boneless lamb cut into 2 inch cubes
Chop 4 chillis. Leave the other 4 whole. Heat half the fat in pan, add garlic ginger and onion. Stir over medium heat until golden. Stir in spices. Cook over medium heat 10 minutes. Stir in tomatoes, paste and chillis. Bring to a gentle boil. Cook over low heat 10 minutes. Meanwhile heat remaining fat in ovenproof pan and cook meat until evenly sealed. Transfer sauce to meat pan, cover and cook in a 350F oven for 1 1/2 hours until tender.
From Amanda <ahl5@PANTHEON.YALE.EDU>
