cook Spicy Meat Curry

INGREDIENTS

  • 500g lamb cubed on the bone pieces too 

  • Bone marrow 

  • 6 Kashmiri chillies soaked in some water for 30mins 

  • 1/2 cup yoghurt 

  • 3tbs tomato paste 

  • 2tsp cumin powder 

  • 3tsp coriander powder 

  • 1tsp Turmeric powder 

  • 1/2tsp nutmeg 

  • 1tbs garlic paste 

  • 1tbs ginger paste 

  • 3tbs ghee 

  • 1 black cardamom 

  • 3 green cardamoms 

  • 1 Cinnamon stick (1 inch long) 

  • 3 Cloves 

  • 1 Bay leaf 1 

  • 1tsp garam masala 

  • 3 Onions finely chopped 

  • Salt to taste 

  • 1/2tbs hickory liquid smoke 

  • Chopped coriander garnishing 

  • Lemon wedges to serve 

  • Rice/paratha/ roti to serve 

  • Optional-

  • Charcoal 2-3 pieces to give to smoke (optional) 

METHOD

  • Grind the soaked chillies to a fine paste in a blender.  Add this to a bowl. 

  • Combine the lamb, yogurt, tomato paste, cumin, nutmeg, coriander powder, turmeric powder, ginger, and garlic paste in a mixing bowl.

    Combine all of the ingredients and marinate the meat for an hour or overnight.

    In a pressure cooker, melt the ghee.
    Sauté the whole spices until they are aromatic.

    Sauté the onions until they turn a light brown color. Add the marinated lamb and bone marrow to the onions and cook for 3 minutes on high heat.

    Season with salt and enough water to cover the lamb completely.

    Cover the pressure cooker with the lid and cook for seven to eight whistles under pressure. It takes about 30-40 minutes.
    Turn the heat off.

    Allow the pressure cooker to cool before removing the lid.
    Light a piece of charcoal, then place it in a small metal dish in the center of the curry.

    Close the top and pour some ghee over the coals. Allow 5 minutes for it to smoke.
    Return the curry to the heat, add the garam masala and liquid smoke, and stir briefly before removing from the heat.

    Serve with lemon wedges and coriander garnish.

  • enjoy!

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