This curry originated in Kashmir, and derives its name from the chilies originally used in the dish. The chili powder may be reduced for a milder flavor, just add the paprika and 2 teaspoons tomato puree (paste) to retain the color.
Ingredients: (Serves 4-6)
4 tablespoons vegetable oil
1/4 teaspoon asafoetida
900 g/2 lb lean lamb, cubed
1 piece fresh ginger, 5 cm/2 in long, crushed
2 cloves garlic, crushed
4 tablespoon masala paste
1 teaspoon chili powder or 2 teaspoons sweet paprika
8-10 strands saffron (optional), plus more for garnishing
Salt, to taste
About 150 ml/0.25 pint natural (plain) yogurt, beaten
Method:
1. Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.
2. Add all the remaining ingredients except the yogurt and almonds and mix well. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.
3. Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tablespoon at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick. Garnish with a spoonful of yogurt and a few saffron strands.
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