750 grams lamb
(or beef or chicken cut into bite size chunks)
3 large onions
4 cloves garlic
3 bay leaves
4 green chilli
4 cardamom pods
(shelled and seeds crushed)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
½ teaspoon ground fenugreek
½ teaspoon chilli powder
½ teaspoon black pepper
250 ml beef stock
1 lemon juice
6 tablespoons groundnut oil
1 pinch of salt
Fry the onions in 2 tablespoons of the oil until softened (do not burn and cover pan to soften) and set aside.
Mix the garlic with the spices and stir into the meat, coating thoroughly. Stir-fry in the remaining oil until the spices turn a rich brown colour. Do this at high heat but keep scraping the base of the pan so that spices do not burn.
Add the onions, chillies, bay leaves and stock. Season, bring to the boil and simmer until the meat is tender, and then stir in the lemon juice.
Eat immediately if you must, but I prefer to leave for a day (in my student days this would feed me for a week).
When you boil the rice take the spoon that is used to stir the curry as it re-heats and stir the rice ... it gives colour.
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