Tagar Shaikh makes Refilwe Boikanyo a lamb curry
This week I visited a restaurant with a wide selection of aromatic dishes and breads that will take you on a culinary journey to northern India.
At Ghazal, traditionally and professionally trained chef Tagar Shaikh shared his recipe for authentic lamb curry.
Take 1kg of lamb cubes and marinate them with 20g ginger paste, 20g garlic paste, half a teaspoon of turmeric powder and salt (according to taste).
Then keep the marinated lamb aside for 30 minutes.
Heat 100ml oil in a pot and add whole spices, like a 2.5cm long cinnamon stick, two medium- size green cardamom pods, 2 medium-size black cardamom pods, 2 medium-size cloves and 2 medium-size bay leaves, adding a little water if necessary to prevent the ingredients from sticking.
When the spices start to sizzle, add 350g chopped onions and fry them over a low flame until light brown.
Add the marinated lamb and saute for one minute, and then add 30g garlic and 30g ginger paste and saute for another five minutes.
Add one teaspoon of chilli powder, a teaspoon of cumin powder, two teaspoons of coriander powder, half a teaspoon of turmeric powder and then cook for another 10 minutes.
Add four cups of water, cover the pot and let it simmer over a low flame.
When the lamb is 80% done, add a medium-sized potato (cut in four pieces) and 150g chopped tomatoes. Cook the lamb until it is tender.
Finish off with a teaspoon of hot-spice powder, cover the pot and take it off the fire.
Garnish with chopped green coriander and serve with rice and bread.
- Ghazal North Indian restaurant is located at Shop 28/29, Coachmans Crossing Centre, Peter Place Road in Bryanston. Call 011-706-9826/9412
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