Red Meat (Rajasthani)
A typical taste of Rajasthan - a red hot curry!
500 g lamb neck fillet, cut into bite sized pieces
4 tablespoons butter ghee
2 teaspoons garlic purée
3 or 4 teaspoons dried red chillies, chopped
2 onions, finely chopped
1 can plum tomatoes with juice, chopped
water or stock as needed
2 or 3 bay leaves
1 large piece cassia bark
2 or 3 brown cardamoms
1 piece mace
1/2 teaspoon turmeric
3 teaspoons coriander, ground
2 teaspoons (or more) Kashmiri Chilli Powder
Heat the ghee in a large pan.
Fry Spices 1 for 3 seconds.
Add the garlic, chillies and onion for fry for about 10 minutes, until the onions caramelise.
Stir in Spices 2.
Add the lamb and cook for 5 minutes, adding stock as necessary.
Reduce most of the liquid.
Add the tomatoes and salt to taste.
Transfer to the oven. When it is cooked, the lamb should be really tender and the ghee floats.
Recipe Testing Notes
14/09/2010 - Had a busy weekend, cooking for the Haslemere Food Festival 2010, so, I decided to just throw everything (but not the lamb) into a lidded casserole pot and see what happened. After about 40 minutes, I added the meat and cooked for a further 40 minutes. Also, didn't bother with dried red chillies, just the Kashmiri Chilli Powder - lovely red colour and chilli hot!