1 kg (2.2 lb) Lamb, cut into 1 inch pieces
For the paste:
2 Onions, medium-sized, cut into 4 pieces each
20 Garlic (lasan) cloves
10 (30 g) 1 oz Green chillies
15 (12 g) Almonds (badaam), blanched, peeled, ground
1 tsp (2 g) Poppy seeds (khus khus), ground
1/2 cup (75 g) 2 1/2 oz Unsalted butter
10 Green cardamom (choti elaichi), cracked
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
1 cup (200 ml) 7 fl oz Cream
2 tsp (4 g) Green cardamom powder
1 tbsp (4 g) Green coriander (hara dhaniya), evenly chopped
20 Garlic (lasan) cloves
10 (30 g) 1 oz Green chillies
15 (12 g) Almonds (badaam), blanched, peeled, ground
1 tsp (2 g) Poppy seeds (khus khus), ground
1/2 cup (75 g) 2 1/2 oz Unsalted butter
10 Green cardamom (choti elaichi), cracked
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
1 cup (200 ml) 7 fl oz Cream
2 tsp (4 g) Green cardamom powder
1 tbsp (4 g) Green coriander (hara dhaniya), evenly chopped
method
1. Blend the ingredients for the paste with a little water to make a smooth paste.
2. Heat the unsalted butter; add green cardamom and stir. Then add the paste and stir until it changes colour. Add the lamb with the yoghurt, salt, and 2 1/2 cups of water. Reduce heat and cover. Cook, stirring occasionally, until the lamb becomes tender.
3. Reduce the heat further, add the cream and the cardamom powder; bring the mixture to the boil and remove from heat immediately. Stir once and remove from heat. Serve garnished with green coriander.
2. Heat the unsalted butter; add green cardamom and stir. Then add the paste and stir until it changes colour. Add the lamb with the yoghurt, salt, and 2 1/2 cups of water. Reduce heat and cover. Cook, stirring occasionally, until the lamb becomes tender.
3. Reduce the heat further, add the cream and the cardamom powder; bring the mixture to the boil and remove from heat immediately. Stir once and remove from heat. Serve garnished with green coriander.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
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.
