Deep red curries always look delicious. This recipe is a simplified version of the one from Charmain Salomon’s book “The Hot and Spicy Cookbook”.
* 750 grams of leg of lamb, minced
* 1/2 teaspoon garam masala
* 3 tablespoons flour
* 1 teaspoon turmeric
* 2 teaspoons chili powder
* 2 tablespoons oil or ghee
* 1 onion, sliced
* 2 teaspoons ginger, finely chopped
* 1 cinnamon stick
* 4 cloves
* 3 cardamon pods, crushed
* 2 teaspoons tomato paste
* 2 tablespoons fresh coriander, chopped.
Mix meat, garam masala, flour and 1/2 teaspoon of turmeric and then shape into meatballs.
Fry the onions, ginger, cinnamon, cloves and cardamon until the onions are browned. Then add the rest of turmeric, chili, tomato paste and a glass of water.
Add the meatballs and cook for half and hour.
When almost done, toast the saffron, crush, mix with a tablepoon of water and add to the pot. Finish the dish sprinkling chopped coriander on top.