Masala is a word of Indian origin, meaning mixture of spices. For instance, the term “garam masala” literally means a “hot mixture of spices”, and is a combination of ground roasted cumin seeds, coriander seeds, cardamom, cloves, and other spices.
Prep: 15 Minutes
Cook Time: 40 Minutes
Yield: 4 Servings
Ingredients
- 2 tablespoons of ghee* or 1 tablespoon of sunflower oil
- 1 onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 bay leaves
- 2 teaspoons whole black peppercorns, lightly crushed
- 3 teaspoons mild paprika
- 1-2 teaspoons hot chili powder
- 3 garlic cloves, finely chopped
- 2 inch (5cm) piece of fresh ginger, finely chopped
- 1 x 26-28oz (750g) jar or can of crushed tomatoes or tomato purée
- 3 tablespoons heavy whipping cream
- 1/2 cup cashews, ground
- 10oz (300g) leftover roast lamb, coarsely shredded or sliced
- sea salt and freshly ground black pepper
1. Heat the ghee in a large, deep frying pan over low heat. Add the onion and cook for about 5 minutes until soft. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chili powder while stirring. Cook for a couple of minutes longer until fragrant.
2. Add the garlic and ginger and cook for a few more seconds while stirring. Pour in the crushed or puréed tomatoes, cream and nuts. Bring to a boil, reduce the heat slightly, and add the lamb. Simmer for 25-30 minutes. Taste and season with salt and pepper.
3. Serve hot over basmati rice with a crisp green salad on the side.
Variation: Stir in some fresh spinach or 1 cup of frozen peas, thawed, for the last 5-10 minutes of cooking.
*Ghee is clarified butter that is used in Indian cooking. You will find it in specialty Asian markets and it will give your masala an authentic touch.
That looks delicious. The words “hot” and “fiery” jumped out at me straight away. There’s no point to a curry with no heat 🙂
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I couldn’t agree more! This dish is jam packed with flavor. If you try it, I hope you’ll love it. Let me know what you think if you do! 🙂
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