Kishmish Korma (Lamb cooked with plump raisins and saffron) recipe
information
Kishmish Korma (Lamb cooked with plump raisins and saffron)
ingredients
600 g (22 oz) Hind leg of lamb, cut into 1/2" x 1/2" x 1/2" cubes (the same size as the raisins)
10 Green cardamom (choti elaichi)
6 Cinnamon (dalchini), 1 inch sticks
3/4 cup (150 g) 5 oz Ghee
3 Cloves (laung)
4 cups (1 litre) 32 fl oz Water
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Garlic wate
1 tbsp (20 g) Sugar
2 tbsp (12 g) Tamarind (imli), boiled in 4 tbsp water, extract
1/4 tsp Saffron (kesar), ground and added to 1 tbsp warm water
1 cup (100 g) 3 1/2 oz Raisins (kishmish), fried until plump
10 Green cardamom (choti elaichi)
6 Cinnamon (dalchini), 1 inch sticks
3/4 cup (150 g) 5 oz Ghee
3 Cloves (laung)
4 cups (1 litre) 32 fl oz Water
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Garlic wate
1 tbsp (20 g) Sugar
2 tbsp (12 g) Tamarind (imli), boiled in 4 tbsp water, extract
1/4 tsp Saffron (kesar), ground and added to 1 tbsp warm water
1 cup (100 g) 3 1/2 oz Raisins (kishmish), fried until plump
method
1. Add the meat to the boiling water and boil for 1 minute. Drain the water and keep aside.
2. In a shallow pan, add the blanched meat, green cardamom, cinnamon sticks, ghee, and cloves. Stir-fry for 2 - 3 minutes. Pour in the water and salt. Bring the mixture to the boil and add garlic water, sugar, and tamarind extract. Cook until the meat is tender and no water remains.
3. Add the saffron and raisins. Mix well and heat through.
2. In a shallow pan, add the blanched meat, green cardamom, cinnamon sticks, ghee, and cloves. Stir-fry for 2 - 3 minutes. Pour in the water and salt. Bring the mixture to the boil and add garlic water, sugar, and tamarind extract. Cook until the meat is tender and no water remains.
3. Add the saffron and raisins. Mix well and heat through.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
