Thursday, November 22, 2007


Recipe Source: Fresh and Tasty Casseroles
(Richard Caroll)

Had this for Thanksgiving=:) I had non traditional Tday menu .

3 lbs lamb (I used lamb ribs)
1 onion, thinly sliced
2 inch piece of fresh root ginger, finely chopped
2 cloves garlic, crushed
2 tbsp garam masala
1 tsp each paprika, turmeric and chili powder
4 cardamom pods, crushed
salt To taste
1 cup plain yogurt ( I used Greek)
2 cups canned chopped tomatoes
fresh cilantro to garnish. (I forgot to garnish when i took the pics=:)

*Heat the oil in a large heavy based frying pan and add the onion, ginger, garlic, spices and a good pinch of salt.
*Fry over a low heat for 5 minutes, or until the onions have softened.
*Add the lamb and 2 tablespoons of the yogurt.
*Increase the heat to medium and cook for 4 minutes or until the yogurt is absorbed.
*Repeat with the rest of the yogurt.
* Increase the heat to high, stir in the tomatoes and 1 cup of water and bring to a boil.
* Reduce the heat, cover and simmer for 40 minutes or until the lamb is tender, stirring occasionally and adding more water if the sauce becomes too dry.
*Uncover the pan, increase the heat to high and cook stirring constantly, for 5 minutes or until the sauce thickens.
*Garnish with cilantro. And a dollop of sour cream.

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