|
|
| |
|
| |
Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Tara Lamb Korma |
| |
|
| |
Boneless lamb cooked
with dry spices and nuts. |
| |
|
| |
|
 |
 |
Lamb,
boneless, diced 800 gm |
|
|
Lamb stock 1
litre |
|
|
Almonds 15
gm/1 tbs |
|
|
Cardamoms 2
|
|
|
Cardamom
powder a pinch |
|
|
Cashew nuts 15
gm/1 tbs |
|
|
Chilli powder
5 gm/1 tsp |
|
|
Cinnamon 1”
stick |
|
|
Cloves 4
|
|
|
Dough to seal
dish |
|
|
Garlic paste
30 gm/2 tbs |
|
|
|
Garlic paste,
browned 30 gm/2 tbs |
|
|
Ginger paste
30 gm/2 tbs |
|
|
Mace (javitri)
powder a pinch |
|
|
Oil 90 gm/6
tbs |
|
|
Onion paste,
browned 30 gm/2 tbs |
|
|
Saffron a
pinch |
|
|
Salt to taste
|
|
|
Sunflower
seeds 15 gm/1 tbs |
|
|
Sweet ittar
few drops |
|
|
Tomato purée
120 ml/ 1/2 cup |
|
|
Yogurt 120 gm/
1/2 cup |
|
- Heat
oil in a kadhai and crackle whole spices (cardamoms, cloves
and cinnamon). Add ginger and garlic pastes. Sauté till
almost dry. Add the lamb pieces along with chilli powder,
onion paste, yogurt, tomato purée, salt and stock. Cook till
the meat is half done. Add the browned garlic paste and
continue cooking till the lamb is tender.
- Remove
lamb pieces to an oven proof dish. Strain the gravy into
another pot. Meanwhile, blanch almonds and deep fry till
golden brown. Deep fry sunflower seeds and cashew nuts
separately till golden brown. Mix the three in a blender
with 4 tablespoons of water and make a brown coloured nut
paste.
- Add to
the strained gravy and cook for 2 to 3 minutes. Pour the
gravy over the lamb pieces. Sprinkle with mace and cardamom
powders, saffron and sweet ittar. Cover and seal the dish
with dough and cook in a preheated oven at 275 ºF for 10
minutes.
- Time:
Preparation: 30 minutes, Cooking: 1 1/2 hours
- To
Serve: Remove cover and wipe edges of the dish. Serve
hot with boiled rice or roti.
|
|
|
|
|
|
