Lamb recipe : Mughlai style Kheema masala recipe
45ml/1/3 tbsp oil
1 onion, finely chopped
6 cloves garlic, finely chopped
2.5 cm/1 in ginger root, finely chopped
2 reen chilies, finely chopped
8 cardamom pods
4 bay leaves
2 cinnamon sticks
5 ml/1 tsp poppy seeds
2.5ml/1/2 tsp black peppercorns
10 ml/2 tsp Mughal-style Garam Masala
1Oml/1/2 tsp ground cumin
20 ml/4 tsp ground coriander (cilantro)
5ml/1 tsp ground turmeric
5 mill tsp paprika
25g/1 oz/1/4 cup ground almonds
1 tomato, skinned and chopped
1.5kg/3 lb minced (ground) lamb
250 milS fl oz/l cup natural (plain) yoghurt
30 ml/2 tbsp chopped fresh mint
Heat the oil and fry the onion, garlic, ginger and chilies over a medium heat until browned. Add the cloves, cardamom, bay leaves, cinnamon, poppy seeds and peppercorns and cook for about 2 minutes, stirring.
Add the garam masala, cumin, coriander, turmeric and paprika ad cook for w minutes. add the almonds and tomato and mix well.
Stir in the meat, yoghurt and salt, cove r and simmer for 20 minutes, stirring occasionally, until the meat is tender. Garnish with mint and serve hot with rice, Nan and vegetables.