Lamb in Karhi Sauce
2 Tbs Chickpea Flour
1 C Unsweetened Yogurt
1/4 Tsp Cumin Seeds
1/4 Tsp Nigella Seeds (Black Onion Seeds)
1/4 Tsp Fenugreek Seeds
1/4 Tsp Fennel Seeds
4 Tbs Vegetable Oil or tallow
1/4 Tsp Brown Mustard Seeds
2 Brown Onions
2 Tsp Fresh Ginger finely chopped
4 Cloves of Garlic crushed
700 gm Diced Lamb
1 Tsp Ground Cumin
1/2 Tsp Ground Turmeric
1/2 Tsp Cayenne Pepper
1 1/2 Tsp Salt
A handful of fresh Curry Leaves (or re-hydrated dried ones)
4 - 5 whole Chillies
In a bowl mix the chickpea flour with the yogurt and set aside while you prep your other ingredients.
On a saucer measure out your cumin, nigella, fennel and fenugreek seeds and on another saucer measure out you ground cumin, turmeric, cayenne and salt. Dice your onion.
Heat your oil in a heavy based pan with a lid and once hot add your mustard seeds, they will start to pop and sizzle and as soon as they do add the other whole spices and fry for about 30 seconds before adding the diced onion. Cook until the onion starts to brown around the edges then add the ginger and garlic and cook for a further minute. Add the salt, ground cumin, turmeric and cayenne pepper and stir through followed by the yogurt mix until you have an even colour then add the lamb. Bring to the boil then reduce and cook for an hour or until the meat is tender.
While the meat is cooking soak your dried curry leaves in cold water.
After an hour cooking add the whole chillies and curry leaves and cook for a further 10 minutes before serving over rice or with naan.
This is the best Naan recipe I have used and it not at all difficult and you do not need any special equipment and they get cooked under a grill so nice and easy.
Naan - Makes 4
2/3 C Warm Water
1 Tsp Dried Yeast
1 Tsp Sugar
2 C Bakers Flour
1 Tsp Salt
2 Tbs Unsweetened Yogurt
2 Tbs Nigella Seeds (Black Onion Seeds)
In a jug mix together the water, yeast and sugar and set aside to activate the yeast. Once it is frothy add to a bowl that contains the flour, salt and yogurt. Mix well the turn out onto a floured bench and knead for 5 - 10 mins or until the dough is elastic and smooth. Set aside to rise for an hour or so.
When you are ready to cook line your grill tray with aluminium foil and grease it with melted ghee. Divide the mix into 4 and gently stretch each portion out until they are between 5 mm and 10 mm. Lie the first naan out on your foil and brush the top of the naan with ghee then sprinkle with Nigella seeds. Grill under a medium to hot grill until lightly browned then flip and cook the other side.
Once cooked repeat the process for the other 3 portions of dough and keep the cooked ones warm on a plate wrapped in a tea towel.
|Naan before cooking|
|Cooked and golden|