Sunday, December 9, 2012

Lamb Curry

Another wonderful recipe inspired from my favorite Neelam Batra's cookbook. Try it out, it is amazing...!! 


Ingredients: 

1. Lamb - 1 lb
2. Bay leaves - 2-3 
3. Green cardamom - 5-6 
4. Black cardamom - 1-2
5. Black peppercorns - 1 tbsp
6. Saffron - 1/4 tsp
7. Cinnamon - 1 inch stick
8. Cloves - 1 tsp
9. Cumin - 1/2 tsp 
10. Black cumin - 1/4 tsp
11. Mace - 2 flowers
12. Nutmeg - 1/4 of a whole nutmeg
13. Ginger - Garlic paste - 1 tbsp
14. Onion - 1 lb finely chopped
15. Tomatoes - 2 big chopped. 
16. Garam masala - 1/2 tsp for garnish 
17. Turmeric powder - 1/2 tsp
18. Coriander powder - 1 tbsp
19. Red chilli powder - 1/2 tsp
20. Dry fenugreek leaves - 1 tbsp
21. Coriander leaves - Finely chopped, for garnish
22. Yogurt - 1/2 cup non fat yogurt



Preparation: 
1. Grind ingredients 2-12 using a coffee grinder and keep aside. 
2. Heat oil in a wok. Once hot, add the chopped onions and saute until golden brown. 
3. Add the ginger - garlic paste and stir for about a minute. 
4. Add the chopped tomatoes and cook until well mashed and the juices evaporate. This would take 10 - 15 mins. 
5. Add the ground masala, ingredients 17 - 19 and salt and mix well for about 2 mins until the  spices are lightly roasted. 
6. Add the lamb pieces mix and cook for 25-30 mins until the lamb pieces are 75% cooked and soft.
7. Add the yogurt, stirring continuously to prevent curdling. Add the dry fenugreek leaves, cook for another 20 minutes until the lamb pieces are cooked and tender and the sauce is thick. Add 1/2 cup of water if necessary. 
8. Remove from flame, sprinkle garam masala and chopped cilantro to garnish. 
9. Serve with warm rice or rotis. 


Enjoy! :D 


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