Lamb curry
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Ingredients:
1 teaspoon cumin seeds
6 dried red chilli peppers (preferably Kashmiri)
4 tablespoons apple cider vinegar
1 clove garlic, coarsely chopped - or more to taste
3 tablespoons vegetable oil
2 onions, finely chopped
2 teaspoons ginger-garlic paste
5 tablespoons tomato puree
1 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Metod:
1. Place the cumin seeds into a dry pan over medium heat; toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. Remove stems of chillies if necessary and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chillies with vinegar, cumin and garlic into a blender or food processor, and pulse until ground into a chilli paste, 30 seconds to 1 minute or as needed.
3. Heat the vegetable oil in a large pot over medium heat; cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger-garlic paste and about 1 teaspoon of the chilli paste mixture, or as desired. Reduce heat to medium-low; fry the onions with the spice pastes for 5 minutes to blend flavours. Stir in tomato puree, cayenne pepper, turmeric, cinnamon and cloves; bring to a simmer. Cook to blend flavours, about 20 minutes.
4. Mix in the lamb pieces and stir in salt to taste; simmer for 20 minutes; stir in the water. Bring the lamb and sauce to the boil; reduce heat to simmer and cook until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped coriander to serve.
1 teaspoon cumin seeds
6 dried red chilli peppers (preferably Kashmiri)
4 tablespoons apple cider vinegar
1 clove garlic, coarsely chopped - or more to taste
3 tablespoons vegetable oil
2 onions, finely chopped
2 teaspoons ginger-garlic paste
5 tablespoons tomato puree
1 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Metod:
1. Place the cumin seeds into a dry pan over medium heat; toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. Remove stems of chillies if necessary and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chillies with vinegar, cumin and garlic into a blender or food processor, and pulse until ground into a chilli paste, 30 seconds to 1 minute or as needed.
3. Heat the vegetable oil in a large pot over medium heat; cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger-garlic paste and about 1 teaspoon of the chilli paste mixture, or as desired. Reduce heat to medium-low; fry the onions with the spice pastes for 5 minutes to blend flavours. Stir in tomato puree, cayenne pepper, turmeric, cinnamon and cloves; bring to a simmer. Cook to blend flavours, about 20 minutes.
4. Mix in the lamb pieces and stir in salt to taste; simmer for 20 minutes; stir in the water. Bring the lamb and sauce to the boil; reduce heat to simmer and cook until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped coriander to serve.
