Soak the almonds for 4 hours in hot water or overnight in tap water. Drain. Put into a blender with the chickpea flour and 250ml chicken stock and blend until smooth. Leave in the blender.
Combine the cumin, coriander, turmeric, cayenne pepper and curry powder in a small bowl.
Pour the oil into a wide pan and set over a high heat. When the oil is hot, put in the meat and cook, stirring, until the pieces are lightly browned. Remove with a slotted spoon and set aside. Reduce the heat to medium. Quickly put in the ginger and garlic. Stir for 30 seconds, then add all the dry spices from the bowl. Stir for another 30 seconds. Stir in the remaining stock. Strain in the paste from the blender and add the reserved meat. If your stock is unsalted, add ½ teaspoon salt. Stir and bring to the boil. Cover, reduce the heat to low, and cook gently for 1 hour for lamb and 35 minutes for chicken thighs. Taste for salt. Stir in the lemon juice.
Source : theguardian
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