Kashmiri sauce

Kashmiri lamb dosa

1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
4 cloves
4 black peppercorns
1 cinnamon stick
1 tsp black cardamom seeds
1 tbsp desiccated coconut
1 tbsp ground almonds
1/2 tsp ground mace
1 tbsp nutmeg
1/2 tsp onion seeds
2 tsp Kashmiri Chili Powder
1 onion, roughly chopped
4 garlic cloves
1 inch ginger finely chopped
3 bay leaves
1/2 tsp ground red chili
1/2 tsp turmeric
salt
400g tin of tomatoes
150ml natural yogurt

Dry fry the whole spices, cool and grind to a powder and repeat the same process with the coconut, almonds, mace and nutmeg. Heat some oil in a pan and fry the onion seeds for 30secs. Add the onion, garlic, ginger and bay leaves and fry until golden. Stir in the spice mix, chili powder, chilli, turmeric and salt then add a splash of water. When the water has been absorbed add the tomatoes and again cook until the water has been absorbed and oil appears on the surface. Add the yogurt and some water, bring to the boil, cover and cook on a low heat until thick. You may want to add more water to reach your required consistency.

Go back to Hackney Homemade market