Topic: Kushi pre-cooked lamb

[Razor]

This recipe comes from the "Authentic Balti Curry" cookbook  ISBN 141205592 - X

This will make around 4 -5 portions which - like the base sauce - will be used in future dishes.

1kg of lamb, leg is best - cut into 1 inch cubes
200g tin of copped tomato
6 tbsp (90ml) vegetable oil

15-20g (about 4-5 cloves) garlic
20g fresh peeled ginger (similar to the amount of garlic)

1/2 tsp chilli powder
1 1/2 tsp tumeric powder
1/2 tsp of cumin powder
3/4 tsp coriander powder
3/4 tsp curry powder
1/4 tsp garam masala

1 1/2 tsp salt
1 1/2 tsp sugar

Using a blender, puree the garlic and ginger with 2 tbsp of water.  Add this to the lamb, and mix well with your hands, as if you're "massaging" it into the meat.

Add the salt, sugar, and then the vegetable oil.  Continue this "massaging" process to really tenderise the lamb.  Add 100ml cold water.  Stir well.

Put the mixture into a large saucepan, cover and simmer for 15-20 minutes, stirring regularly.

Add the spices and tomato, and mix well.  Keep stirring, so the spices don't burn.  Once it's thoroughly mixed, boil for five minutes - uncovered, stirring constantly.

Reduce the heat and simmer for a further five minutes, stirring occasionally.

The base lamb is now ready and once cooled can be refrigerated.  It can be eaten on it's own as a very mild dish (although it's not a complete curry) and is particularly popular with children.

My observations:

I personally dice the lamb larger than the suggested recipe and don't simmer for the last five minutes, leaving the lamb to finish off in the residule heat of the pan.

Ray