Mick Gower's Indian Recipes
Meat Curry (1)
Part A
- 2 lb Leg of Lamb boned, cut into 1 inch pieces
- 1 Large sized onion peeled and shredded
- 8 tbsp Cooking oil
- 1 tsp Salt
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 2 cups Water
Part B
- 3 large onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
- 2 tsp Ground turmeric
- 1 tsp Ground corriander
- 1 tsp Ground cumin
- 1 tsp Curry powder
- 3 tsp Tomato puree
- ¼ tsp Chilli powder
- 1 tsp Garam masala
- 1 tsp Paprika
- ½ Pint of water
Mix all the ingredients together from part A in a boiling pot or heavy based saucepan,
start cooking over a high flame uncovered, when the ingredients begin to boil stir and
turn the flame to a medium heat and cover and continue to cook for 35 minutes. Stir the
ingredients frequently watching they don't stick to the bottom of the pan.
After 35 minutes, add the ingredients from part B , stir and mix well. Wait until they
begin to boil and again stir and turn the flame to low. Cover the pot with its lid and and
continue to cook for another 35 minutes undisturbed. Now remove from the heat and leave to
rest for ten minutes.
Serve with rice or any sort of bread or even chips!
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