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CURRIED LAMB
STEW
SERVES
6
-
8
-
1/4 cup. vegetable or corn oil
-
2 cups sliced onions
-
3
Tbsp.
Spice
'N
Flavor
Khorma
Masala
-
1 Tbsp. finely chopped ginger or 1 tsp. ginger powder
-
1 Tbsp. minced garlic or 1 tsp. garlic powder
-
1/4 cup whole or halved cashews or almonds (soaked in water for 4 to
6 hrs.)
-
2
lbs.
(900
gms.)
cubed
lamb
or
mutton
-
1/2 cup milk cream or plain yogurt or sour cream.
-
2 Tbsp. raisins
-
2
Tbsp.
chopped
coriander
(cilantro)
leaves
(optional)
DIRECTIONS:
-
In a large pan or pot (non-stick is ideal) heat oil over moderate
heat and fry 2 Tbsp. of cashew nuts or blanched almonds and set aside for
garnishing.
-
In
the
same
hot
oil
saute
onions,
stirring,
until
golden
brown,
about
6
to
8
mins.
With
a
slotted
spoon
squeeze
out
the
oil
from
the
onions
and
set
aside;
save
the
pan
with
the
remaining
oil.
-
In
a
blender
or
food
processor
combine
3/4
of
the
fried
onions
with
Spice
'N
Flavor
Khorma
Masala,
ginger,
garlic,
1
tsp.
of
salt
(or
to
taste),
remaining
cashew
nuts
or
almonds
and
1/2
cup
of
water
and
blend
to
a
smooth
paste.
-
Heat
the
pan
with
the
oil,
add
the
blended
spice
paste
and
saute,
stirring,
until
liquid
has
evaporated,
about
6
to
8
mins.
-
Add
lamb
or
mutton,
saute,
stirring
for
5
mins.
-
Add
1
cup
water,
bring
to
a
boil,
simmer,
covered,
30
to
35
mins.
or
until
the
meat
is
tender.
-
Add milk cream or yogurt (beaten well with a fork) or sour cream and
simmer for 5 more minutes. Taste for salt.
-
Transfer
to
a
dish
and
garnish
with
coriander
leaves,
raisins,
remaining
fried
onions
and
cashew
nuts
or
almonds.
Serve
hot
with
rice
(steamed
or
pilaf)
or
with
Indian
breads
such
as
puri,
nan
or
paratha,
pita
or
any
other
bread,
or
with
boiled
yucca
(cassava).
CHEF'S
TIP:
This
recipe
may
also
be
used
to
prepare
2
lbs.
veal,
beef,
chicken,
turkey,
vegetables
or
tofu.
Substitute
cream,
yogurt
or
sour
cream
with
1
cup
of
unsweetened
coconut
milk.
For
a
spicier
curry
increase
the
amount
of
the
masala
(or
add
1
or
2
chopped
fresh
green
cayenne
or
serrano
chilies)
when
adding
spice
paste
to
pan
in
step
4.
Ingredients: (in powder form) Spices (including coriander
seeds , chili pepper, black pepper, turmeric, cinnamon, cardamom, fennel
seeds, cloves, ginger and cumin).
Back
to rasoi..
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