2 lb Lamb; in 3/4" pieces,
- (We used beef)
1 tb Ground cardamon
3 tb Cumin
1/2 tb Cloves
1 tb Coriander powder
4 cl Garlic; minced fine
2 tb Ginger -OR-
1 tb Ginger paste
1 ts Cinnamon
1 tb Celery salt
Ground fenngreek (optional)
Water
2 tb Tomato paste (if available) -OR-
1/2 c Tomato sauce
2 lg Onions
2 tb Butter or neutral oil
2 tb Paprika; or to taste
1 ts Hot chile powder; or to taste -OR-
1/2 ts HOT Indian chili pepper
1 tb Cumin; or to taste
Salt & pepper
All measurements are approximate and to taste
Combine lamb and next 7 ingredients. Marinate overnight.
(USED 5 quart Crockpot)
Simmered 3 hours, added wilted onions, cooked another 2 hours.
NEXT TIME DO ON TOP OF STOVE - Probably.
Add water to moisten and bring to the boil. Reduce
heat and simmer until meat is almost tender, maybe
1 1/2 hours. Add tomato paste and taste for seasoning.
Add celery salt as needed. Remember, though, that
the celery salt is a substitute for the unavailable
fenugreek powder.
I couldn't find any fenugreek, so I
used celery salt, which lends a similar flavor but tends
to make things a bit salty. You mix it all up until it
smells right. Fridgerate it overnight. I would have added
a tablespoon of cardamom powder if I had found it.
Chop onions and saute in butter; when wilted, add
to the stew. Add paprika and hot chile powder to
taste. Kick it up with more cumin, salt, and pepper.
if needed. Remove cover and continue cooking until
sauce is of the desired consistency or until people
start to fuss about lunch, which is about 15 minutes
sooner.
