Nilgiri Korma (Lamb cooked in coconut curry) recipe
ingredients
1 kg (2.2 lb) Lamb, cubed, boneless
20 Dry red chillies (sookhi lal mirch)
7 tbsp (42 g) 1 3/4 oz Coriander (dhaniya) seeds
2 tbsp (12 g) Cumin (jeera) seeds
2 tsp (4 g) Fennel (moti saunf)
2 tsp (4 g) Poppy seeds (khus khus)
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
5 Cinnamon (dalchini), 1 inch sticks
8 Cloves (laung)
8 Green cardamom (choti elaichi)
1 Bay leaf (tej patta)
3/4 cup (225 g) 8 oz Onion paste
2 tbsp (36 g) 1 1/2 oz Garlic (lasan) paste
2 tbsp (36 g) 1 1/2 oz Ginger (adrak) paste
Salt to taste
500 g (1.1 lb) Coconut (nariyal), grated
5 tbsp (20 g) Green coriander (hara dhaniya), chopped
5 tbsp (20 g) Mint (pudina), chopped
20 Dry red chillies (sookhi lal mirch)
7 tbsp (42 g) 1 3/4 oz Coriander (dhaniya) seeds
2 tbsp (12 g) Cumin (jeera) seeds
2 tsp (4 g) Fennel (moti saunf)
2 tsp (4 g) Poppy seeds (khus khus)
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
5 Cinnamon (dalchini), 1 inch sticks
8 Cloves (laung)
8 Green cardamom (choti elaichi)
1 Bay leaf (tej patta)
3/4 cup (225 g) 8 oz Onion paste
2 tbsp (36 g) 1 1/2 oz Garlic (lasan) paste
2 tbsp (36 g) 1 1/2 oz Ginger (adrak) paste
Salt to taste
500 g (1.1 lb) Coconut (nariyal), grated
5 tbsp (20 g) Green coriander (hara dhaniya), chopped
5 tbsp (20 g) Mint (pudina), chopped
method
1. Dry roast red chillies, coriander seeds, cumin seeds, fennel, and poppy seeds; grind to a fine paste using 3 - 4 tbsp water.
2. Heat the oil in a pan, add cinnamon sticks, cloves, green cardamom, and bay leaf. Saute on medium heat until they begin to crackle. Add the onion and garlic-ginger pastes and cook for 5 - 6 minutes.
3. In a separate pan, heat 2 cups water, add the lamb cubes; bring to the slow boil and cook for 10 minutes.
4. Add the boiled lamb cubes and salt to the sauteed spices. Cook on medium heat for 10 - 15 minutes, stirring constantly.
5. Add a cup of hot water, cover and cook on low heat until the lamb is almost cooked.
6. Grind the grated coconut in a liquidizer to a very fine paste. Add 1/2 cup hot water and strain the mixture through a fine cheesecloth to get thick, fresh coconut milk.
7. Add the coconut milk to the lamb, uncover and cook for 10 minutes until the gravy thickens.
8. Serve hot, garnished with green coriander and mint.
2. Heat the oil in a pan, add cinnamon sticks, cloves, green cardamom, and bay leaf. Saute on medium heat until they begin to crackle. Add the onion and garlic-ginger pastes and cook for 5 - 6 minutes.
3. In a separate pan, heat 2 cups water, add the lamb cubes; bring to the slow boil and cook for 10 minutes.
4. Add the boiled lamb cubes and salt to the sauteed spices. Cook on medium heat for 10 - 15 minutes, stirring constantly.
5. Add a cup of hot water, cover and cook on low heat until the lamb is almost cooked.
6. Grind the grated coconut in a liquidizer to a very fine paste. Add 1/2 cup hot water and strain the mixture through a fine cheesecloth to get thick, fresh coconut milk.
7. Add the coconut milk to the lamb, uncover and cook for 10 minutes until the gravy thickens.
8. Serve hot, garnished with green coriander and mint.
serving amount
serves: 4 - 5
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