Heat the oil or butter in a heavy pot.
Add your onion and brown.
the chilli powder, ginger, cumin, coriander, garlic, ginger, cardamom,
cloves, turmeric and fry until all of the spices have released all
their wonderful flavour and aromas.
Now add the yoghurt and continue to fry for a minute.
Add your tomatoes, meat and salt and bring to the boil.
Reduce and cook covered for on a gentle simmer for 1 ½ to 2 hours.
and reduce the sauce right down to a nice thick consistency – stir in
the garam masala test for salt and transfer to your serving dish –
garnish with silvered almonds and fresh coriander.
Now for something a little extra that is juicy and palate cleansing - and it’s as easy as peeling a pineapple.
Peel 1 pineapple and serve with a side dish of pineapple spice.
Now nothing could be easier than that.
Reprinted with the permission of Janice Tripepi
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blog click here...