Preparation info
  • Makes 1 Cup Filling, Enough for


    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About


  • 4 dried red chiles, stemmed
  • ½ teaspoon cumin seeds
  • 2 cloves


Finely grind the dried chiles, cumin, and cloves in a spice/coffee grinder. Combine with the nutmeg and mace and set aside.

Heat the oil in a wok or karhai or a wide heavy skillet over medium heat. Add the shallots, ginger, and spice mixture and cook for about 5 minutes, or until the shallots are softened. Add the meat and salt, stirring to break up an