An interpretation of possibly the finest curry served at the Village, Glasgow
1 tsp ground ginger
1 tsp chilli powder
½ large carton natural yoghurt
2 x 50ml of lemon juice
1kg mutton (Halal!)
2 large onions
300ml vegetable oil
3 inch piece of fresh ginger
1 tbsp pulped garlic
1 tsp (heaped)turmeric
1 tsp cumin seeds
0.5 tsp fenugreek seeds
2 tsp salt
1 tbsp mixed herbs
1 tsp ground black pepper
3 black cardamoms (split open)
3 pieces of cinnamon bark
1 tin tomatoes
1.5 tsp tomato puree
1 tin potatoes
0.5 bunch of coriander
1 dozen cherry tomatoes
1) Marinade the lamb in the ground ginger, chilli powder, 50ml lemon juice and yoghurt, leave for at least an hour, preferably over night.
2) Grate the ginger and add to the oil with the garlic.
3) Roughly cut the onions and add to oil mixture until onions soften.
4) Take out half of the mix and liquidise, return to mixture.
5) Add the remaining dried ingredients, cook for further ten minutes
6) Add the tomatoes and puree cook for further ten minutes.
7) Brown the lamb in just enough oil in separate pan, then add to the masala using a slatted spoon to remove excess moisture, retain the marinade.
8) Cook on low heat for up to two hours (or even longer), remove lid near end to reduce liquid to a sauce.
9) Chop coriander and add along with tinned potatoes the marinade, and cherry tomatoes ten minutes before serving.
10) Add the remaining lemon juice, mix and serve.