3 tbsp - vegetable oil
3 - bay leaves
2 tsp - cloves
3 - brown cardamom pods
1 tbsp - green cardamom pods
piece of cassia bark
1 tsp - fennel seeds
4 - small dried chillies
1 kg - red onions, sliced
½ tbsp - crushed ginger
½ tbsp - crushed garlic
1 tsp - turmeric
1 tsp - chilli powder
3 tsp - ground coriander
1 tbsp - crushed fresh chilli
2 - tomatoes, chopped
1 tbsp - tomato puree
1 kg - cubed lamb (from a leg or shoulder)
2 tbsp - chopped coriander leaves
Level of difficulty: medium
Stir in the crushed ginger and garlic and then the turmeric, chilli powder and ground coriander. Stir in the crushed fresh chilli and add a little water to stop the spices from burning. Add the tomato, tomato puree and a good pinch of salt and stir well to combine. Turn the heat up to high and add the meat, searing all over and coating in the flavours. Add a little more water. Cover with a lid and cook for 35–40 minutes.
Remove from the heat and add the chopped coriander. Garnish with tomato wedges, julienned ginger and coriander sprigs.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 10 of 717 Indian Restaurants.
|1.||Royal India Restaurant||West Perth|
|2.||Gopal's Vegetarian Restaurant||Melbourne|
|4.||Jewel of India||Manuka|
|7.||Tandoor Indian Restaurant||Belconnen|
|9.||Keller's Swiss and Indian Restaurant||Alice Springs|
|10.||Taste of Asia||North Hobart|
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