The Land of Bibble

A New Chapter

Red Hot Chilli Korma

Method

1. Cut the meat into cubes about 4 cm in size, remembering that they will shrink during cooking as the liquid comes out
2. Put into a blender the tomato puree, paprika, red wine & beetroot vinegar. Mulch into a loose paste
3. In a large non-metallic bowl combine the paste with the rest of the Marinade ingredients. Add the meat & coat well. Cover & refrigerate for 24-48 hours
4. Heat ghee, colour red with alkenet root, or omit if unavailable. Stir-fry the garlic for one minute, then the onion for about 10 minutes
5. Using a 2.25 to 2.75 litre casserole with lid, combine the fried ingredients with the meat & Marinade & place into an oven preheated to 190 degrees
6. After 20 minutes, inspect & stir adding water if it is becoming too dry. Repeat 20 minutes later, adding the garam masala & salt to your taste. Cook for a further 20 minutes or cooked to your liking
   

This recipe is based on Pat Chapman's.

Ingredients

• 675g lamb or beef cubed into bite size pieces
• 3 tblsps ghee
• 1/4 tsp of deep red food colouring
• 2 to 4 cloves garlic, finely chopped
• 1 red onion, chopped
• garam masala
  

Marinade

• 1 tblsp tomato puree
• 1 tblsp paprika
• 100ml red wine
• 50ml bottled beetroot vinegar
• 1 bottled beetroot, ping-pong-ball size, sliced
• 20 fresh deep-red chillies, or dried Kashmiri chillies, seeded & coarsely cut
• 1 red pepper seeded & coarsely cut

Pat Chapman