Serves 4. Takes around 2 hours
Another recipe adapted from the Camelia Panjabi book 50 Great Curries of India. Usually this would be made with lamb, we’ve tried it with stewing beef and it works very well indeed. We've also done it with ox cheek which has a lovely flavour, but can be quite fatty and tough, so it takes an hour longer to cook. This dish is both spicy and quite fiery; reduce the amount of chilli powder if you don't like hot curries If you can, make this the day before serving, as the flavours seem to settle overnight. It also freezes well, so it is worth doing a large batch
700g stewing lamb or beef plus 250g bones (optional)
500ml of lamb or beef stock (optional)
4 cloves of garlic finely chopped
2 tsps chilli powder
1 tsp paprika
100ml full fat yogurt
250g shallots finely chopped
50ml ghee or oil
4 cloves
2 black cardamoms (replace with green ones if you can’t get hold of these)
4 green cardamoms
2 bay leaves
1 blade of mace
1 tsp ground coriander
1 tsp ground fennel seeds
1 tsp ginger powder
1/2 tsp ground tumeric