Tonight is going to be a cook from scratch curry night. I’m even having a go at making my own peshwari naan bread from scratch.
The curry I’m trying tonight is a shahi murg. I found the recipe in a book called “The complete book of Indian cooking”
The kitchen smells wonderful presently with aromas of cooking meat and all the spices that are used in the dishes.
So here’s the recipes if you’d like to try them………
Shahi Murg
1 tea spoon cumin seed
1 teaspoon coriander seeds
2 teaspoon veg oil or ghee if you have it
1 onion sliced thinly
8 chicken pieces (I’m using lamb instead, approx 1 – 1.5 lbs)
1/2 teaspoon salt
1 1/2 cups natural yoghurt
1/2 cup double cream
1 tablespoon ground almonds
1/2 teaspoon garam masala
3 cloves
seeds from 3 cardamom pods
1 bay leaf
1/2 cup sultanas
Method
Grind spices
heat oil in a pan and cook onion until soft
brown meat well and add to onions
Add cumin, coriander, salt, yoghurt, cream,. almonds and garam masala
Bring to a gentle simmer and add cardamom, bay leaf and sultanas
Simmer for 40 minutes until meat is done and sauce is reduced and thickened
Serve with rice and naan bread
