|
|
| |
|
| |
Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Gosht Kalia Curry |
| |
|
| |
‘Cardamom flavoured
lamb has silver leaf and saffron to set off the creamy gravy
beneath. |
| |
|
| |
|
 |
 |
Lamb curry
cuts 900 gm |
|
|
Almond paste
30 gm/2 tbs |
|
|
Cardamom
powder 5 gm/1 tsp |
|
|
Fresh cream 30
ml/2 tbs |
|
|
Garlic paste
10 gm/2 tsp |
|
|
Ginger paste
10 gm/2 tsp |
|
|
Green chillies,
chopped 2 |
|
|
|
Onions,
chopped 90 gm/6 tbs |
|
|
Saffron a
pinch |
|
|
Salt to taste
|
|
|
Silver leaf
|
|
|
Sweet ittar a
few drops |
|
|
White butter
60 gm/ 1/4 cup |
|
|
Yogurt 60 gm/
1/4 cup |
|
- Put
lamb cuts in a pan of water and bring to boil. Drain and
wash pieces. Put the blanched lamb pieces, together with
chopped onions, ginger and garlic pastes, yogurt, butter,
chillies, salt and half the cardamom powder in a pan and
simmer. Ensure that the meat does not sear unevenly. Cook
till lamb is tender. Add the almond paste and cook till the
gravy thickens. Finish off by adding the rest of the
cardamom powder, sweet ittar and cream.
- Time:
Preparation: 30 minutes, Cooking: 1 1/2 hours
- To
Serve: Remove to a serving dish, place silver leaf on top
and sprinkle with saffron crushed in a teaspoonful of water.
Serve with any roti, naan or paratha.
|
|
|
|
|
|
