Makhani actually means butter, and the original recipe I looked at did
have a lot of butter, but in order to make it a tad healthy I have cut
it right back, so maybe not really able to call it a Makhani at all, but
hey!
The recipe calls for lamb, but I managed to get some mutton from our farm shop and used this, lamb of course works perfectly too! Best to marinade for the full 24hrs if you can, as it takes on all the flavours beautifully!
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| served with Pilau Rice :) |
Ingredients
150g unsalted cashews
2 tablespoons hot curry powder (or medium if you prefer)
4 garlic cloves, crushed
2 tsp finely grated fresh root ginger (I used the cheater version)
2 tbs white wine vinegar
100g tomato paste
150g natural yoghurt (I used fat free)
500g lean boneless lamb, or mutton if you can get it!
butter
1 onion finely chopped
1 cinnamon stick
4 green cardamom pods
1 large aubergine diced
1 tsp chilli powder (I used hot)
400g can of chopped tomatoes
150ml lamb stock
A drizzle of natural yoghurt and coriander to garnish
Method
Preheat the slow cooker if necessary, I turn mine on to low before I start prepping.
In a nonstick frying pan, dry roast the cashews and curry powder over a low heat for 2-3 minutes. Transfer to a food processor and chop until smooth. Add the garlic, ginger, vinegar, tomato puree and half the yoghurt. Process until smooth. Transfer to a mixing bowl with the remaining yoghurt and the lamb. Mix well, cover and marinate in the fridge for 24 hours.
Melt a little butter in a large nonstick pan and add the onion, cinnamon, cardamom pods and aubergine, stir for a few minutes before adding the lamb mixture. Brown the lamb off, then stir in the chilli powder, tomatoes and stock. Bring to the boil, then tip into the slow cooker and cook on low for around 8 hours.
Garnish with the yoghurt and coriander and serve with boiled rice of naan.
Enjoy!
Annie x
