Author Topic: Aloo Mass Zaffrani (Ashoka Cookbook Sanjay Majhu)  (Read 1188 times)

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Offline FFCcottage

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Aloo Mass Zaffrani (Ashoka Cookbook Sanjay Majhu)
« on: January 04, 2010, 08:57 AM »
 :P Aloo Mass Zaffrani (Ashoka Cookbook Sanjay Majhu)


Ingredients

450g boneless lamb
2 tsp fresh ginger, chopped
2 tsp fresh garlic, peeled and chopped
1 medium onion, chopped
450ml natural yoghurt
1 tsp red chilli powder
1 tsp ground turmeric
3 tsp ground ginger
1 tsp ground coriander
60ml vegetable oil
1 large potato, peeled and diced
1 onion
500ml water
salt to taste
a pinch of garam masala
2 tbsp fresh coriander, chopped

(serves 4)

Method

Trim any excess fat from the meat, cut it into 4cm cubes and wash it
thoroughly.
Blend the fresh ginger and garlic together using a mortar and pestle
until a fine paste is formed.
Put the garlic-and-ginger paste, chopped onion, yoghurt, chilli
powder, ground turmeric, ground ginger and ground coriander in a
bowl and mix everthing together. Add the meat, mix it in
thoroughly and leave it to marinate for 30-45 minutes.
Heat the oil in a heavy-bottomed pan, add dice potatoes and,
stirring occasionally, fry for 10-15 minutes or until the potatoes turn
golden in colour. Remove the potatoes from the pan and put them to one
side.
Add the sliced onion to the same pan and saute for 5 minutes
before adding the meat and marinade to the pan. Cook for 5
minutes over a medium-high heat.
Add the water and salt, mix again and cover with tight-fitting lid.
Lower the heat and simmer gently for 45 minutes or until the sauce
has thickened and the meat is tender.
Add fried potatoes, stirring them carefully into the meat, and
cook for another 5 minutes.
Serve hot with the garam masala and fresh coriander sprinkled on
top of the dish.
« Last Edit: January 04, 2010, 10:50 AM by Cory Ander »
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