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Lamb Dopiaza

17 May

500g (1lb) stewing lamb

500ml (1pt) yoghurt

Fresh ginger root

1 tablespoon tomato puree

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 kg sliced onions

2tablespoons ghee or oil

1 teaspoon garlic powder or 2 crushed cloves of garlic

1 tablespoon coriander

1/2 teaspoon cayenne pepper

Preparation

Combine meat yoghurt, tomato puree, cumin, ginger, turmeric, garlic, coriander, cayenne and salt and fry gently in oil till all oil is absorbed. Add 140ml (1/4pt) water and simmer in open pan till that too is absorbed.

Now add a further 100ml (under 1/4 pt) water and lay sliced onion on top.

Pressure cook 10 minutes. Watch and listed carefully towards the end of cooking time. If valve stops hissing you have run out of cooking liquid.

Before serving squeeze lemon juice and sprinkle garam masala.

Works equally well with beef and chicken.

 

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