THE GOOD STUFF LIKE AT THE RESTAURANT IN BRUSSELS
3 tbsp ghee or unsalted butter
1 kg lamb fillets, cut into 1 ½ inch cubes
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp chili powder
1-inch cube of root ginger, peeled and grated.
2 – 4 cloves garlic, peeled and crushed
8 – 10 oz onions, finely sliced
14 oz can of tomatoes, chopped or whole
1 tbsp tomato puree
4 fl oz warm water
1 ¼ tsp salt or to taste
3 fl oz double cream
(crème fraiche)
2 tsp garam masala
2 tbsp chopped fresh coriander leaves (or 2 tsp dried)
- Melt 2
tbsp. Ghee or butter from the specified amount, over medium heat and fry
the meat in 2 – 3 batches until it changes color. Remove each batch with a slotted spoon
and keep aside.
- Lower
heat to minimum and add the cumin, coriander, turmeric, chili powder,
ginger and garlic. Stir and fry for
30 seconds.
- Adjust
heat to medium and add the meat along with all the ghee and juice in the
container. Stir and fry for 3 – 4
minutes and add the onions. Fry for
5 – 6 minutes, stirring frequently.
- Now
add the tomatoes and tomato puree.
Stir and cook for 2 - 3 minutes.
- Add
the water and salt, bring to the boil, cover and simmer until the meat is
tender (about 1 hour).
- Stir
in the cream and remove from heat.
- In a
separate pan melt the remaining ghee over medium heat and add the garam
masala, stir briskly and add to the meat.
- Transfer
a little meat gravy to the pan in which the garam masala was fried. Stir thoroughly to ensure that any
remaining garam masala and ghee mixture is fully incorporated into the
gravy and add this to the meat. Mix
well.
- Stir
in coriander leaves and serve immediately.
