Trim the meat of fat, and cut into 1 1/2 inch cubes.
Add yoghurt and turmeric, mix thoroughly and marinate for 4-6 hours or overnight in the fridge.
Roast the poppy seeds in a dry pan over gentle heat until they are a shade darker.
Cool.
Place the ginger, garlic and green chillies in a blender or processor.
Add 1 onion (from the specified amount), roughly chopped to the blender.
Pulse until fairly smooth.
Chop the remaining onions finely.
Melt the butter or ghee over medium heat and fry the onions until golden brown.
This will take 10 to 12 minutes.
Adjust the heat to low and add the chilli powder (if using), paprika, cumin and half a teaspoon of the garam masala (from the specified amount).
Now add the liquidised ingredients and fry for 10 to 12 minutes, stirring frequently.
If the spices begin to stick during this time, sprinkle about a tablespoon of water at a time and as necessary.
Add the meat mix, and adjust heat to medium high.
Fry for 4 to 5 minutes stirring constantly.
Add the tomato puree, salt and water, stir and mix, bring to the boil, cover and simmer for 45 minutes or until the meat is tender.
Stir occasionally during the first half of cooking, but more frequently towards the end to ensure that the thickened gravy does not catch on the bottom of the pan.
Grind the poppy seeds, and add to the curry along with the creamed coconut (cut into small pieces).
Stir until the coconut dissolves, cover and simmer for 15 minutes.
Stir in the cilantro leaves and the remaining garam masala and serve.
Ingredients:
2 1/4 lbs leg of lamb
5 ounces natural yoghurt
1 teaspoon ground turmeric
2 tablespoons white poppy seeds
1 inch ginger, peeled and coarsely chopped
1 -2 fresh green chilies, seed them for a milder flavour
1 lb onions
3 tablespoons ghee or 3 tablespoons butter
1/2 teaspoon chili powder ( omit it for a fragrant rather than hot curry)
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon tomato puree
1 1/2 teaspoons salt, to taste
6 fluid ounces water
10 ounces creamed coconut
2 tablespoons chopped cilantro
Steps/Methods:
Trim the meat of fat, and cut into 1 1/2 inch cubes.
Add yoghurt and turmeric, mix thoroughly and marinate for 4-6 hours or overnight in the fridge.
Roast the poppy seeds in a dry pan over gentle heat until they are a shade darker.
Cool.
Place the ginger, garlic and green chillies in a blender or processor.
Add 1 onion (from the specified amount), roughly chopped to the blender.
Pulse until fairly smooth.
Chop the remaining onions finely.
Melt the butter or ghee over medium heat and fry the onions until golden brown.
This will take 10 to 12 minutes.
Adjust the heat to low and add the chilli powder (if using), paprika, cumin and half a teaspoon of the garam masala (from the specified amount).
Now add the liquidised ingredients and fry for 10 to 12 minutes, stirring frequently.
If the spices begin to stick during this time, sprinkle about a tablespoon of water at a time and as necessary.
Add the meat mix, and adjust heat to medium high.
Fry for 4 to 5 minutes stirring constantly.
Add the tomato puree, salt and water, stir and mix, bring to the boil, cover and simmer for 45 minutes or until the meat is tender.
Stir occasionally during the first half of cooking, but more frequently towards the end to ensure that the thickened gravy does not catch on the bottom of the pan.
Grind the poppy seeds, and add to the curry along with the creamed coconut (cut into small pieces).
Stir until the coconut dissolves, cover and simmer for 15 minutes.
Stir in the cilantro leaves and the remaining garam masala and serve.
