Curry with Whole Spices
6 tbsp olive oil (we used less than that)
8 cardamom pods
2 x 5 cm/2″ cinnamon sticks
8 whole cloves
1 tsp whole cumin seeds
1 tsp whole fennel seeds
115g / 4oz peeled and finely chopped onion (we used more than that because we like onions.)
900g / 2lb boneless lamb / beef, cut into big bite-sized pieces
300ml / 10 fl oz natural yoghurt
2 tbsp ground coriander
2 tsp peeled and finely grated fresh ginger
½ tsp cayenne pepper (you might want to go easy with the cayenne)
Preheat the oven to 180C.
Put the oil into a large, wide, flameproof pan and set over a medium-high heat. When hot, put in the cardamom, cinnamon, cloves, cumin and fennel seeds. Stir once, then put in the onions. Fry until the just begin to brown. Add the meat and all the remaining ingredients. Stir to mix and then bring to simmer. Cover first with foil, crimping the edges and then with the lid. Place in the oven and bake for 1 1/4 hours, or until the meat is just tender, stirring now and then.
Uncover and cook for another 15-20 minutes, or until the meat is a bit more dried out and slightly browned. Stir now and then during this period.
We cooked it on the stove with foil and lid on through the entire process. The dish tastes great. We served it with a cauliflower relish and some dahl; both found in the same cook book.
So have you ever cooked any Indian dishes?