From Corinne Cooley
- 2 lbs free-range lamb, chop finely
- 1 large onion
- 2-4 tomatoes, chop finely
- Optional: 2 green chilies, chop finely
- ½ inch ginger, grated
- 3 tsp minced garlic
- Optional: ½ tsp red chili powder
- ½ tsp turmeric
- 1 tsp coriander, grind up
- ½ tsp cumin seeds, grind up
- ¾ tsp home-made garam masala: grind together white peppercorn, clove, bay, cumin, cinnamon, cardamom, coriander (red pepper & mustard seeds optional)
- 1 cinnamon stick
- 2 bay leaves
- 2 cloves
- 2 green cardamom pods
- ⅓ cup canola oil
- Chopped cilantro
Directions:
For 5-10 minutes, boil 1 clove of garlic, bay leaves, and lamb in 2 cups of water. Pour off the water.
For 1 minute, activate the spices by frying the cinnamon, cardamom, and cloves in the oil.
Add the onions. When the onions are lightly browned, add the ginger, garlic and green chilies.
For 5 minutes, saute all that with the boiled meat.
For 5 minutes, cook with half the garam masala mix and the rest of the spices (turmeric, red chili powder, cumin, coriander).
Add the tomatoes and salt and cook until a couple minutes after the liquid is gone.
Add 2 cups of water and cook until the meat is tender.
For 5 minutes, fry the whole thing up with the remaining garam masala mix. Serve with the cilantro.
