|
Method |
|
1. |
Place the
onions, 4 cloves of garlic, 4 green chillies, ginger and yoghurt
in a |
|
|
blender and
whisk into a smooth paste. |
|
2. |
Place the
lamb and the paste in a large bowl, mix well and marinate for |
|
|
2 hours. |
|
3. |
When ready to
cook, heat the ghee or butter in a heavy based pan. Add
the |
|
|
chopped
garlic and shallots, sauté on a medium heat until they are red- |
|
|
golden brown
in colour. Then add the remaining green chillies,
coriander |
|
|
powder and
chilli powder, and sauté for a further 3 minutes. |
|
4. |
Next add all
the lamb and the marinade, stir and add the dry plums and all |
|
|
the nuts.
Mix everything well and add the water, bring to the boil, cover
and |
|
|
cook for 1
hour on a low heat. You can add more boiling water during
the |
|
|
cooking time
if the curry starts to dry out. Stir occasionally. |
|
5. |
Serve with
hot naan bread. |
