Meat Maharaja

Recipe Ingredients

50		Ghee or unsalted butter
2		Onions - coarsely chopped (large)
1		Root ginger - peeled and coarsely chopped
4		Garlic - peeled and coarsely chopped, up to 6
1		Fresh green chilli - seeded and chopped
1		Dried red chillies - chopped, up to 2
1		Thi set natural yoghurt
1 teaspoon	5ml	Black cumin seeds
		Mix Together In A Small Bowl
1 tablespoon	15ml	Ground coriander
1 teaspoon	5ml	Garam masala
1 teaspoon	5ml	Ground turmeric
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	White poppy seeds ground in a coffee grinder
1		Leg of lamb - cut into 1 inch cubes
1 1/4 teaspoons	6.3ml	Salt or to taste
2 tablespoons	30ml	Lemon juice
25		Unsalted pistachio nuts - lightly crushed

Recipe Instructions

Melt half the ghee over a medium heat and fry the onion, ginger, garlic,

green and red chillies until the onions are just soft, 3-4 minutes.

Remove from the heat and allow to cool slightly.

Put the yoghurt into an electric blender or food processor, add the onion

mixture and blend to a puree. Keep aside.

Heat the remaining ghee or butter over a low heat (do not overheat ghee)

and add the black cumin seeds, followed by the spice mixture and the

ground poppy seeds. Stir and fry for 1 minute.

Add the meat, adjust heat to medium high, stir and fry until meat changes

colour, 4-5 minutes. Cover the pan and let the meat cook in its own juice

for 15 minutes. Stir occasionally during this time.

Add the blended ingredients and mix thoroughly. Rinse out blender

container with 175ml of warm water and add this to the meat. Stir with

the salt and bring the liquid to the boil, cover the pan and simmer until

the meat is tender. Stir occasionally during the first half of the

cooking time, but more frequently towards the end to ensure that the

thickened sauce does not stick to the bottom of the pan.

Stir in the ground almonds and half the coriander leaves, cook uncovered

for 2-3 minutes.

Remove the pan from the heat and add the lemon juice, mix well. Garnish

with the remaining coriander leaves and sprinkle the crushed pistachio

nuts on top. Serve with rice and aubergine raita.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Sharon Raghavachary

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