4 Kashmir chili peppers or 1 large red
capsicum (bell pepper)
4 small red chili peppers, seeds removed
2 tsp fennel seeds
4 green cardamom pods
2 black (whole) cardamom pods
1 medium onion, chopped
1 tbsp chopped garlic
2 tbsp chopped ginger
a little water
4 tbsp ghee or vegetable oil
500g lean lamb, cut into 1cm cubes
salt to taste
300ml water
2 tbsp tamarind water
2 tbsp chopped coriander (cilantro) leaves
Method :
Dry roast the
Kashmiri chili peppers or capsicum, red chili peppers, fennel seeds and
cardamom pods in a heavy saucepan for 3-5 minutes until fragrant. Grind
to a powder in a spice of coffee grinder. Transfer the powder to an
electric blender or food processor. Add the onion, garlic and ginger.
Blend or process into a paste, adding as little water as possible. Heat
the ghee or vegetable oil in a large saucepan over a medium heat. Add
the paste and sauté for 4-5 minutes. Add the lamb and stir fry until the
meat is completely coated with the paste. Add the salt and water. Bring
to a fast boil, then reduce the heat and simmer for 20-25 minutes. When
the lamb is nearly done, add the tamarind water and check the seasoning.
Add more salt if necessary. When the lamb is cooked, stir in the
coriander leaves. Remove from the heat and serve immediately.
The valley of
Kashmir is the home of this dish, in which chili peppers form the main
ingredient. The chilies used are a mix of large red ones for color and
small ones for heat. The sauce is fairly thin, but quite spicy - not for
the faint hearted. If kashmiri chili peppers are not available, use a red
capsicum (bell pepper) instead.
