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- 1 KG
CHICKEN, in pieces
- 2 ONIONS, chopped
- 1/2 TSP TURMERIC
- 2 CLOVES GARLIC, chopped
- 5 CARDAMOM PODS, cut open and use inside seeds
- 3 CLOVES
- 2 CINNAMON STICKS
- BUNCH OF GREEN CORIANDER, chopped
- 2 CUPS YOGURT
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- 1 KG LAMB, in cubes
- 1/2 TSP TURMERIC
- 1/2 TSP ANISEED
- 1 TSP PAPRIKA POWDER
- 2 CHILI PEPPERS, chopped
- 6 CARDAMOM PODS, cut open and use inside seeds
- 6 CLOVES
- 2 CINNAMON STICKS
- PIECE OF GINGERROOT, grated
- 1/2 TBSP TAMARIND PULP
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Put the chicken in a pan together with
2 cups of water, turmeric, cardamom and pepper and salt to taste. Bring
to the boil and simmer for 20 minutes. Stir fry the onions 10 minutes.
Add the garlic, cloves, cinnamon and yogurt, bring to the boil and simmer
for 10 minutes. Add the chicken and cook on middle high heat until the
sauce thickens. Stir in the coriander.
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Add 1 liter water,
turmeric and salt to taste to the lamb, bring to the boil and cook half
an hour. Stir fry the aniseed, paprika powder, peppers, cardamom, cloves
and ginger for three minutes. Drain the lamb and add, stir fry two minutes
more. Add the tamarind, the cinnamon and half a cup of water and simmer
for 15 minutes.
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