Crafts and Life

1 large orange
1 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons oil
2 medium onions, peeled and sliced into fine half rings
2 teaspoons ground cumin
1 tablespoon ground coriander
4 cloves garlic, peeled and crushed
2 tablespoons fresh ginger, peeled and finely chopped
900g minced lamb
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
250 ml fresh orange juice
1 1/2 teaspoon salt

To Serve

1-3 fresh, hot green chillies, sliced into very fine rings
30 g fresh coriander leaves, coarsley chopped
30 g fresh mint leaves, finely chopped
1 teaspoon garam masala

Method

Peel off the orange rind, making sure to leave the white pith behind.  Cut the rind into very fine 2 1/2 cm long julienne strips.  Combine the teaspoon of ground turmeric and salt with 1 1/2 litres water in a pan and bring to the boil.  Pour half into a measuring jug and reserve.  Add the rind to the boiling liquid in the pan and boil rapidly for one minute.  Empty the pan through a sieve set over a sink.  Pour the reserved turmeric water back into the pan and bring back to the boil.  Put the rind back in the pan and boil again for a minute, then again strain through the sieve set over the sink.  Rinse the rind under cold running water and set aside.

Pour the oil into a large, non-stick, lidded pan set over a medium-high heat.  When the oil is hot, stir in the onions and fry for 6-7 minutes or until reddish brown.  Add the cumin and coriander and stir for 30 seconds.  Add the ginger and garlic.  Stir and fry for a minute.  Add the yoghurt, a tablespoon at a time, and stir it in, making sure it is absorbed before adding more.  Put in the meat, turmeric and cayenne pepper.  Stir and cook for about 5 minutes, breaking up all the lumps in the meat.  Add the orange juice, orange rind and salt.  Stir and bring to a simmer.  Cover, reduce the heat to low, and simmer gently for 40 minutes.  Add the chillies, coriander, mint and garam masala.  Stir to mix.  Cover and continue to cook gently for a further 10 minutes.

Serves 4 – 6, taken from Madhur Jaffrey's Ultimate Curry Bible