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Ingredients of My lamb and chickpea curry !:
- Provide 1 kg - lamb chopped in chunks
- Get 1 can chick peas
- Need 1 cup for yogurt
- Need 1 tbsp - balti paste
- Give 1 tbsp madras curry powder
- Need 1 tsp of tumeric
- Make ready 1 tsp garam masala
- Require 1 tsp of cumin
- Prepare 1 tsp of chilli powder
- Prepare 2 tsp for meat masala powder
- You need 3 tbsp - fresh coriander
- Get 2 tbsp garlic paste
- Prepare 1 tbsp of tomato paste
- Provide 1 tbsp of coriander powder
- Get 2 of red onion thinnley sliced
- Make ready 1 large tomato chopped
- Provide of For the rice
- Give 2 cups basmati rice
- You need 2 1/2 cup - water
- Require for Red/ green/ yellow food colouring powder
- Prepare of For yogurt
- Take Half of cucumber peeled and chopped
- Provide 1 of tomato deseeded and chopped
- Take 1 tsp of garlic paste
- Get 1/2 tsp for mint sauce
- Provide - Then mix season and put in fridge till everythings done
My lamb and chickpea curry ! making process:
- Wash lamb and to a metal bowl and 4 big table spoon yogurt the 1tbsp balti paste and 1 tsp salt then mix all togeather and put in fridge 1 hour.
- Meanwhile chopped red onion thinnley and start fryin in the saucpan till softend the add the chopped tomato mix around 4 mins longer then add garlic paste and spices mix around then take the meat out the fridge and add to the saucepan and mix all around till all meats coated then add 1 cup of water and heat up on a high heat then turn down to meduim heat then add lid and leave cook 1hr once the water has reduced to your likeing depend how much sauce u want and the tomato puree and coriander.
- And cook longer on a low heat for a further 10 mins.then top with 1 tbsp ghee.
- Wash rice till clean heat 2 1/2 cups of water or just take from heated kettle 2tbspoon oil and 1 tbsp salt boil then add rice and leave boil till water reduced and gone the turn hear completley down on the smallest flame and just tip the food color on little dots either side of the rice then colour 15 mins checking and stiriing the rice halfway threw.
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