How to make it

  • Use a barmix to blend the ginger garlic and 4 tbsps of water into a smooth paste.
  • Heat the oil in a heavy-based pan over medium-high heat.
  • Brown the meat in batches and set aside.
  • Put the cardamom pods, bay leaves, cloves, peppercorns and cinnamon into the oil and stir.
  • Add the onions- stir fry for around 5 minutes or until the onions are a medium brown colour.
  • Put in the garlic-ginger paste and stir for 30 secs.
  • Then add the coriander, cumin, paprika, cayenne and salt. Stir and fry for another 30 seconds.
  • Add the meat with all the juices, mix well so its coated with the paste in the pan. Now add in 1 tbsp of yoghurt- mix well- and gradually add the rest of the yoghurt. Stir and fry for around 3 minutes.
  • Now add 300 ml water- bring to the boil, scraping all the browned bits from the bottom of the pan into the sauce.
  • Cover, turn heat to low and simmer for an hour- stirring every 10 minutes.
  • If there is still liquid left after an hour, turn to high and boil off as desired- the sauce should be nice and thick.
  • Spoon off the fat.
  • Sprinkle with garam masala and black pepper and mix them in before serving.
  • Ideal with rice.

Reviews & Comments 2

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    " It was excellent "
    virtualsteve ate it and said...
    Made this for the evening meal - with basmati rice and Becs Easy Dahl Recipe. It was brilliant! :)
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  • cabincrazyone 12 years ago
    MMM I love curry dishes like this! Thanks for the great post.
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