Hi Unclefrank
I use this from a book, so cant claim it as my own. although I use my own base and garam masala and this knocks the socks of the version in the kushi book which has a odd base. still a good book though.
3 - 5 tbs ghee or sunflower oil
2 garlic cloves chopped
1 onion chopped
5 tsp kushi spice mix (this has garlic and ginger powder + garam masala in it)
1 ripe sweet tomato chopped
lamb pre cooked
2 ladels of base sauce (a thin light base sauce is a must, not to spicy not to oily ) 200 - 250 ml
fresh coriander.
this needs reducing down at medium heat, (not as hot and quick as I would cook e.g. a madras)
longer cooking and slower seems to also produce a great flavor. presumably because the tomato breaks down more and the oil absorbs more sweet tomato flavor.
the technique is fry garlic , add some onion continue frying, remove from heat add tomato, spice mix for 30 secs, don't burn spices, add meat and base and simmer medium heat until reduced down to dry .
if you have any spiced oil from banjura paste then a little can be used at the start.
hope this helps.
the kushi spice mix works well with a good garam masala , so its worth trying a few garam mixes of the web to see which is best. also this dish needs pre cooked lamb to achieve a real bir flavour. lamb and tomato really go well.
enjoy!
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