Serves: 4
Total Calories: 719
1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over moderate heat and cook the cinnamon, black cardamom, ginger-garlic paste, cashews, and pistachios, stirring, until golden, about 5 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and stir until most of it is absorbed and the oil separates to the sides.
2. Add the raisins, garam masala, nutmeg, meat, salt, and black pepper and cook, stirring, about 5 minutes. Then add the tomato sauce and cook over medium-high heat the first 2 to 3 minutes, then over medium heat until most of it is absorbed and the lamb is tender, about 20 minutes. Transfer to a serving dish, sprinkle the cardamom seeds on top, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ground Meat with Nuts and Raisins recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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