Ingredients
½ onion, sliced
5 garlic cloves
80 g ginger root
½ cup ghee
1 cinnamon stick
1 tsp coriander
1 tbsp ginger
1 tbsp cumin
1½ tbsp garam masala
1 tsp turmeric
2-3 tsp Kashmiri chilli powder
1.5 kg lamb neck, cubed
PASTE:--
60 g roasted almonds
50 g desiccated coconut
1 tbsp poppy seeds
2 tsp ghee
½ tsp SIDS CRAZY SALT
200 g plain yoghurt
Basmati rice, to serve
Directions
Blitz together in a food processor onion, garlic and ginger root.
In a heavy pot, put ghee then fry the onion mixture. Add cinnamon, coriander, ginger, cumin, garum masala, turmeric and chilli.
Cook for 30 seconds then add lamb. Brown the lamb cubes then add water to ¾ up the the lamb then cook for 2½ hours, stirring every ¼ hour.
In a mortar & pestle, grind almonds, coconut, poppy seeds and ghee. Add to the meat and stir gently to combine.
Add SIDS CRAZY SALT and yoghurt then simmer 15 minutes.
Serve with Basmati rice and garnish with chopped coriander.
