- 4 onions, roughly chopped
- 2 blades of mace
- 5 cardamom, whole
- 4 cloves
- 1 tsp black cumin seeds
- 2 bay leaves
- 50g poppy seeds
- 300g almond flakes
- ¼tsp turmeric
- 3 green chillies, whole
- 1tbsp vegetable oil
- 4 cardamom
- 7cm stick cassia
- 4 onions, sliced
- 900g goat or lamb shoulder
- 1 green chilli, chopped
- 1 tsp salt
- Add all the ingredients for the sauce into a pan and cover with water
- Bring this to the boil and leave it to simmer for about 40 minutes until everything has cooked and become soft.
- Leave to cool for a while then blend in a liquidiser until smooth. This may take a while to go completely smooth. (The smoother it is the better the final dish will be).
- Meanwhile, in a second pan add 1 tbsp oil and leave to heat.
- Add the cardamom and cassia bark for about 30 seconds then add the meat.
- Stir and add the salt, put the lid on the pan and leave to cook for about 30 minutes on a low heat.
- Add the sliced onions and chilli and sauté then replace the lid for another 20 minutes.
- Once the meat is almost cooked through turn the heat up and fry so that the onions start to break down and melt into a sauce.
- Remove the cassia bark and discard.
- Pour in the spiced sauce and stir to coat the meat. Leave on a gentle heat for another 10-20 minutes or until the meat is tender and cooked through.