Directions
- 1Fry onions, garlic, and chicken.
- 2Add madras paste and simmer.
- 3Stir in chopped tomatoes.
- 4Add yogurt and chopped coriander.
- 5Serve over rice.
- 6For the intermediate curry, soak aubergines in salted water.
- 7Fry cumin seeds, mustard seeds, curry leaves, onions, green chili, ginger, and garlic.
- 8Add aubergines to the saute.
- 9Stir in tomato puree, garam masala, Kashmiri chili, and turmeric.
- 10Simmer until rich and unctuous.
- 11Finish with coconut milk and chopped coriander.
- 12Serve over rice.
- 13For the pro level curry, marinate lamb shoulder overnight with garlic, ginger, yogurt, and a blend of spices.
- 14Fry the lamb with whole spices and mint leaves.
- 15Add water and braise on low.
- 16Saute onions, green chili, ginger, garlic, spices, and tomato puree.
- 17Reduce on low and add back to lamb to simmer.
- 18Serve with naan bread.
Ingredients
- 1 chicken
- 1 cup onions
- 2 cloves garlic
- 2 tbsp madras paste
- 1 cup chopped tomatoes
- 1 cup yogurt
- 1 handful coriander
- 1 kg aubergines
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 handful curry leaves
- 2 pieces green chili
- 1 thumb ginger
- 1 cup tomato puree
- 1 tsp garam masala
- 1 tsp Kashmiri chili
- 1 tsp turmeric
- 1 can coconut milk
- 1 kg lamb shoulder
- 6 cloves garlic
- 1 thumb ginger
- 1 cup yogurt
- 1 tbsp spices
- 1 handful mint leaves
- 4 onions
- 1 cup water
Equipment
panbowlspoonladle
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