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INDIAN
RECIPE OF THE DAY (November 30th 2006):
Lamb Dhansak Curry
by Horace
Ingredients: 500g diced lamb, 1 tsp. cumin seeds,
1 tsp. coriander seeds, 1 tsp. fennel seeds, 4 cardomom
pods, 2" cinnamon stick, ½ tbsp. black peppercorns,
2 bay leaves, ½ tsp. black mustard seeds, 1 dried
habanero chilli, 75g green lentils, 75g red lentils,
1 tsp. turmeric, ¼ tsp. ground fenugreek, 1 tbsp.
HP sauce, 1 tbsp. Geeta’s pineapple chutney, ½
tbsp. brown sugar, 1 pint (550 ml) brown stuff, 1 pint
(550 ml) water, 2 tbsp. finely chopped fresh coriander,
2 tsp. garam masala, 2 tbsp. ghee for frying
Method: 1. Grind the whole spices and chilli
together. 2. Thoroughly coat the meat with the spices
and leave to marinade for at least a couple of hours
(preferably overnight in the fridge). 3. Heat half the
ghee in a large saucepan and add the ground spice and
lentils. 4. Fry for 2 minutes.Add the brown stuff &
water and season with salt. Bring to the boil, cover
and gently simmer for 30 minutes, stirring occasionally
to make sure it doesn’t stick. 5. Meanwhile, heat
the remaining oil or ghee in a large pan – it
must be very hot. 6. Add your lamb in batches (it will
spit everywhere so take care) and turn in the fat to
brown it. 7. Remove from the heat once the lamb is well
browned. 8. When the lentils are ready (they should
be quite soft) add the meat, HP sauce, chutney and sugar.
9. Cover and simmer for a further 30 minutes. Add a
little more water to loosen as required. 10. Mix in
the garam masala, and remove from the heat. 11. Just
before serving, stir in the chopped fresh coriander.(serves
4 people)
BON
APÉTIT.....
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