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Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Shahi Gosht Korma |
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Lamb, rib pieces
500 gm |
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Ginger (adrak)
paste 2 tsp / 12 gm |
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Garlic (lasan)
paste 2 tsp / 12 gm |
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Ghee 2 tbsp / 30
gm |
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White butter 21/2
tbsp / 50 gm |
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Onion, medium,
sliced 1 |
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Cinnamon (dalchini),
1” sticks 2 |
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Bay leaves (tej
patta) 2 |
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Green cardamom (choti
elaichi) powder 1 tsp |
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Yoghurt (dahi) 1/4
cup / 45 gm |
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Almond (badam)
paste 1 tbsp / 15 gm |
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Salt to taste |
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Cream 2 tbsp / 40
ml |
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Wholemilk fudge (khoa)
1 tbsp / 15 gm |
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White pepper (safed
mirch) powder 1/2 tsp / 1 gm |
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Saffron (kesar),
dissolved in |
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1 tbsp water a few
strands |
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Marinate the lamb with ginger and garlic pastes for at least
30 minutes. Heat the ghee in a pan; add the white butter,
onion, cinnamon sticks, bay leaves, and green cardamom
powder. Sauté till the onion turns brown.
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Add the lamb, mix well, and cook on high heat for 5 minutes
or till the lamb is browned. Add the yoghurt and almond
paste; cook for 40-45 minutes on a low flame or till the
lamb is tender. Add the remaining ingredients and mix
thoroughly. Serve hot.
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Time:
Preparation time: 30 min.
Cooking time: 1 hr.
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Serves: 4
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