This recipe uses yoghurt to make a mild yet flavoursome sauce.
I've used a 850g piece of shoulder with bone in that I attempted to butcher into small pieces.
To this I've added grated ginger & garlic. I love strong flavour of both so I've used quite a bit; about 6 cloves. Reduce if you prefer a milder flavour.
This is mixed with about 3/4 of a 500g natural yoghurt & a teaspoon of chilli powder and worked into the meat.
Leave to marinade as long as possible.
In the meantime, the rest can be prepped. For veg, as usual, whatever is available can be used. I've chopped carrot, celery & courgette.
For spices, grind up a couple is sticks of cinnamon, the seeds from about 10 green cardamom pods & 2 black ones, 1 tsp cumin seeds and 2 tsp coriander seeds.
Heat a strong pan and add some nut oil. Throw the ground spices in first & stir fry for about a minute.
Then add a chopped onion and fry until opaque. Then add the rest of the veg and fry for a further couple of mins.
Add the meat in the marinade and stir well. When the liquid is simmering, turn the heat down & cover. Leave for at least 45 mins, give it the last 10 mins uncovered with the heat slightly higher.
Garnish with fresh coriander & homemade Garam Masala.
Enjoy!!
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