You take equal amounts of ginger and garlic, (I process a whole head of garlic at a time) Put them into a small food processor add jalapeno pepper to taste, to one head of garlic I add two, you can add more or less depending how hot you like your food. Process until almost a paste and then use fresh or freeze.
|Frozen ginger garlic and jalapeno|
Here is my recipe which is adapted from the great Indian cook book author Madhur Jaffrey.
2lbs of boneless lamb cut in to cubes (I used some leg steaks)
4 tablespoons of olive oil
1'' piece of cinnamon stick (super store sells bags of cininamon sticks that look like bark in the indian food section that are great.)
5 whole cardamon pods
1 onion chopped
4 garlic cloves finely chopped
1" piece of fresh ginger grated
1/2 jalapeno finely chopped
or 1 ice cube of (ginger, garlic jalapeno puree)
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 tablespoon of sweet red paprika (this is mostly for colour to replicate the red Kashmir chili)
1 cup of crushed tomatoes
Firstly brown the lamb in the hot oil in a frying pan (in batches so that the pan is not overcrowded) and then transfer to a pot.
|browning lamb (with bones for flavour)|
|wish you could smell this|
Pour the sauce on to the lamb making sure to get all the good stuff off the bottom.
Simmer for about an hour until the lamb is very tender, you might have to add a little water if it gets too dry.
Serve with rice, yoghurt and some chutney
|Finished dish what a beautiful rich sauce|