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Instructions |
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2 lbs lamb shoulder cut into 1-2 inch chunks (You want a
little bit of fat on this but be sure to trim it juts a little bit to
keep from having a huge pool of fat on top of the gravy,
although there should be a thin layer)
2 tablespoons or enough to coat the bottom of the pan or
dutch oven of oil
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Onion and Garlic Paste-
1 medium onion
8 cloves garlic
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Spice Blend- toast these on stovetop
2 bay leaves
10 whole cardamom pods
1 tsp fennel seeds
½ tbsp mustard seeds
1 tbspoon coriander
2 teaspoon cumin
2 tablespoon paprika
1 tsp cayenne pepper
¾ teaspoon salt
1 teaspoon pepper
1 tsp curry powder
1 tsp tumeric
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Sauce Base-
3 medium fresh roma tomatoes blanched and chopped fairly
fine but leave it a little chunky. (remember the tomatoes will
kind of disintegrate in there so don't get them too small)
¼ cup coconut milk
Cook for about 1-2 hrs.
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Originally Submitted
2/2/2016
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