During the sixties I was in Kenya, doing Voluntary Service, and a highlight was going to a restaurant for a bargain curry, the best in Nairobi. Always served with exotic, cool fruits which made it really yummy. You never needed a dessert!
Melt butter or ghee in pan, add all spices and cook for a minute. Chop up the onion, fry with spices, add the meat, cook for a few minutes until browned. Add stock, bring to boil and reduce, stir to get all the sticky bits off the bottom of pan.
Add the mixture to a casserole dish and cover, bake in oven (160°C) for half an hour. After half an hour give the casserole a stir and add the rosewater, ground almonds, half of the chopped coriander and coconut milk
cover and cook for another half an hour.
Chop the mint, add to the yogurt, put in fridge.
After half an hour take the casserole dish out of the oven and check that it is cooked. The sauce should be thick and the meat just going nice and soft. Then put the ready-prepared naan into the oven for a couple of mins.
Add a swirl of cream, then sprinkle with the rest of the coriander
Serve with as much fruit as you have - peach, papaya, grapes, banana or melon, in a dish on the table
When served, sprinkle with a tsp of dessicated coconut.
Tips: Always cook your spices in oil, butter or ghee first, to bring out their flavours. Make sure that the meat is under the water inside the casserole dish for the first half hour, or stir it to make sure it does not get burned.
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