“A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf.”
READY IN:
2hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
  2. Grind chilies with garlic, onion and ginger to make a paste.
  3. Mix spice powder with vinegar.
  4. Place meat in container and rub well with spice mixture.
  5. Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
  6. Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
  7. Add bay leaves and stock and bring to a boil.
  8. Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
  9. Season to taste.
  10. This is one of those dishes that taste better the next day so, if time permits, keep that in mind.

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