Ingredients
1/2 cup
2 teaspoons cumin seeds, dry-roasted and coarsely ground
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1 cup (or store-bought)
3 tablespoons peanut oil
2 bay leaves
4 whole dried red chili peppers , such as cilie de arbol
1 1/2 teaspoons cumin seeds
1 large onion , finely chopped
1 1/2 to 2 pound boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
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2 tablespoons peeled minced fresh ginger
2 cloves fresh garlic (large), minced
1 tablespoon ground coriander
1 1/2 teaspoons , some reserved for garnish
1/4 teaspoon ground nutmeg
1/8 teaspoon ground mace
1 teaspoon salt , or to taste
1 teaspoon ground green cardamom seeds
3 cups water
1/2 cup
2 teaspoons cumin seeds, dry-roasted and coarsely ground
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1 cup (or store-bought)
3 tablespoons peanut oil
2 bay leaves
4 whole dried red chili peppers , such as cilie de arbol
1 1/2 teaspoons cumin seeds
1 large onion , finely chopped
1 1/2 to 2 pound boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
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2 tablespoons peeled minced fresh ginger
2 cloves fresh garlic (large), minced
1 tablespoon ground coriander
1 1/2 teaspoons , some reserved for garnish
1/4 teaspoon ground nutmeg
1/8 teaspoon ground mace
1 teaspoon salt , or to taste
1 teaspoon ground green cardamom seeds
3 cups water
Method:
1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.
2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.
3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved
1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.
2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.
3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved
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