This Indian dish is creamy, spicy, spicy and delicious, the perfect way to keep warm on a cold autumn evening. I adapted the recipe from that found in the journal Olive this month, adding natural yoghurt, greek hay seeds, chopped tomatoes and chopped fresh coridandolo the original. I used lamb neck fillet, the cook on low heat will make it extremely soft, and I served with bread naan (Indian bread) made by me.
INGREDIENTS (for two portions)
- 450 g lamb neck fillet
- 2 cm fresh ginger
- 2 cloves garlic
- 2 onions, finely sliced \u200b\u200b
- 1 green pepper, chopped
- 1 teaspoon turmeric 1 teaspoon
- seed hay greek
- 1 tablespoon ground coriander seeds
- 1 teaspoon chili powder
- 1cucchiaio tomato paste
- 100 g spinach 400 g
- you chopped tomatoes (bottled)
- 1 tablespoon of natural yogurt
- 2 tablespoons chopped fresh coriander leaves
- Sale
- vegetable oil
Take a cast iron pan and heat it on medium heat, add two tablespoons of vegetable oil. Peel and slice the ginger and garlic, then frullateli together. Simmer sliced \u200b\u200bonions, chopped chilli and garlic cream and ginger until they are soft. Add some 'of water during cooking if necessary, to prevent the ingredients from sticking to the bottom of the pot.
After you add the spices, stir them together to mix with the vegetables and cook for another 2-3 minutes.
It 's time to add the lamb, cut into pieces of equal measure. Raise the heat and stir often to prevent the ingredients from sticking to the bottom, make color the meat and onions.
Pour into the pan the chopped tomatoes, tomato paste, half cup water, stir, add a bit of salt and cook (with lid on) on low heat for about an hour. The sauce will reduce considerably and losing the excess water. Before an hour, turn off the heat, add fresh spinach to the sauce and mix them to dry them. Try and arrange it so your curry salt. As a final touch, mix in a spoonful of yogurt to make it creamy and fresh coriander spargeteci up. Serve with naan bread or rice pilau / boiled.
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