Hi curry fans. We cook this at least twice a week at CA and it is truly amazing, so i thought i would share it with you all to try.
In a stock pot or casserole pot add 1 std pack of anchor butter. 1/2 chefs spoon of butter ghee and 1/2 a chefs spoon of olive oil.
once heated add in 4 bay leaves, 6 cloves, 1 star anise, 3 x 1 inch piece of cinnamond stick or cassia bark, 4 green cardamoms, 2 black cardamoms, 2 tsp cumin seeds and 2 teaspoons of ponch phoran.
Fry off the whole spices for 2-3 minutes.
To this add 4 sliced large onions, 8 sliced garlic cloves, 1 x 2 inch finely chopped piece of fresh ginger and 4-6 chopped green chillies with seeds and 2 tsp of salt.Handful of fresh chopped coriander with stalks.
Cook the onions for 15-20 mins until they have sweated down and become almost transparent.
Now add 1 tblsp turmeric 2tsp cumin powder 2 tsp coriander powder ( The cumin and coriander, we grind fresh ourselves weekly ) 1 tsp paprika powder and 1 tsp of fresh ground garam massala, if you have any.
Cook out the spices and then add 2 x std cans of peeled plum tomatoes and 6 fresh chopped tomatoes.
Cook for a further 20 mins satirring occasionaly until the oils seperate.
If you are using Mutton or Lamb, try and get your butcher to supply back chop on the bone (any asian halal butchery will know what you want
)
If using chicken, skin the bird, wash inside and out in cold water. pat dry, chop into small pieces, bone in , and brown in same way as the lamb below before adding to the pot.
In a seperate pan brown and seal the meat add this to your curry pot.
Add 1 pint of water or chicken stock and simmer for 1 1/2 hours or until the meat is tender.
serve with pilau or plain rice, warm pitta bread and some natural yoghurt, DELICIOUS.
We always cook this the night before for the following shift, it is even better the next day
Let me know what you think
Topic: Curried Aways Lamb/Chicken staff curry (Read 25033 times)
