I'd be loath to call myself a curry expert, horse.
Lemme see. Cube the lamb, fock in yoghurt, add plenty chilli powder and loads and loads of garlic squished to a paste. Stick in fridge to marinade.
Meanwhile, finely slice a lock of onions, at least two big ones. Start browning them slowishly in your ghee (the missus will know what to do). Let them get WELL brown, like DBD's knob. As they're browning though, add finely chopped chillies and garlic.
Fock some mustard seeds in with the onions, maybe. I'm reachign here, a bit. A spoon or two of cumin, same of ground coriander (or toast the seeds, grind them and fock them in) , or/and some garam masala, bit of turmeric, chilli powder, bit of fenugreek.
Once that's all nicely, take out of the pan, put in a bowl. Start browning off the meat, shaking off the excess yoghurt, doing it in batches, fockign the borwn ones into the onion bowl as you go. When it's all browned, return the lot to the pan, add stock, a blended tin of tomatoes or two. You can fry off and add veg if you like too - beans, okra, musrooms, peppers , whatever.
Fock in the extra yoghurt marinade too, if you like the idea. Simmer for two hours or so.
Every part of this will be wrong, mind.
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