Photo by Tamara West
This is a recipe from culinary idol Madhur Jaffrey. You could also used cubed lamb, but you don't need so much water for the cooking process - about 275ml instead of the 425ml. Enjoy the process of measuring out all the spices, making the paste and slowly stirring through the yoghurt. Smell the deliciousness as it cooks.
|5 cm||Ginger, peeled and coarsely chopped|
|8 cloves||Garlic, peeled|
|4 Tbsp||Vegetable oil|
|900 g||Blade steaks, cross cut, cut into 2cm cubes|
|10||Cardamom pods, whole|
|2½ cm||Cinnamon sticks|
|200 g||Onions, peeled and finely chopped|
|1 tsp||Coriander seeds, ground|
|2 tsp||Cumin seeds, ground|
|2 tsp||Paprika, bright red|
|1 tsp||Cayenne pepper, add more if you want it hotter|
|6 Tbsp||Yoghurt, natural|
|¼ tsp||Garam masala|
- Put the ginger, garlic and 4 Tbsp water into the container of a blender. Blend well until you have a smooth paste.
- Heat the oil in a wide, heavy pot over a medium-high heat and brown the meat in several batches. Set to one side.
- Put the cardamom, bay, cloves, peppercorns and cinnamon into the same hot oil, stir once and wait until the cloves swell and the bay takes on colour (about 2 seconds). Add the onions and fry 5 minutes until they brown. Add ginger paste and fry 30 seconds, then add coriander, cumin, paprika and cayenne. Add the fried meat and juices and stir for 30 seconds.
- Add 1 Tbsp of the yoghurt and stir until it is well blended. Add the remaining yoghurt in the same way, a tablespoon at a time, then cook, stirring, for a further 3-4 minutes.
- Add 425ml water and bring to the boil, scraping down the browned spices from the sides of the pot. Cover and turn heat to low. Simmer for 2 hours or until meat is tender. It can also be baked at 180C. Stir every 10 minutes or so.
- When the meat is tender, turn the heat up, remove the lid and boil away some liquid.
- Just before serving, spoon of as much fat as you can from the top and sprinkle with garam masala and some freshly ground black pepper.