This was reverse-engineered from a starter at the Gurkha restaurant. This is acceptable, but you should go there.
I made it with chicken, but it's even better with lamb. I did not use lamb because I can't currently find any that isn't part of a big roast or useless chops.
Red chilli, fresh or dried flakes
Meat or substitute
Green chilli (bird's eye is recommended)
Garlic chives (or just chives if that's all you have)
Coriander leaf (has to be fresh)
Pan-roast the sesame, cumin, and red chilli until it's different. Grind.
Slice the chicken quite thinly. Saute it with garlic, ginger (root), cardamom and cinnamon; remove from pan and rub the ground mixture over the chicken. (Remove the pod or it'll annoy you.) You can keep this to marinade for a while if you've time. Then fry it all until the chicken's done. Cool.
Chop up the onion, peppers and green chilli, mix it with the chicken etc. and finish with lemon juice, chives, and coriander. Coriander leaf is absolutely essential in this and even if you think it 'tastes like soap', don't leave it out. Or just don't make this recipe.
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