Alubukhara Korma (Tangy lamb cooked with dried plums) recipe
ingredients
Tangy lamb cooked with dried plums
1 kg (2.2 lb) Hind leg of lamb, cut into pieces
12 cups (3 litre) 96 fl oz Water
1 cup (200 g) 7 oz Ghee
8 Green cardamom (choti elaichi)
4 Cloves (hung)
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Garlic water
3 tsp (6 g) Kashmiri red chilli powder, dissolved in 1/2 cup water
4 Cinnamon (dalchini), 2 inch sticks
150 g (5 oz) Tamarind (imli), boiled in 2 cups water for 10 minutes, strained
2 tsp (4 g) Turmeric (haldi) powder
1 cup Dried plums (alubukhara)
1 kg (2.2 lb) Hind leg of lamb, cut into pieces
12 cups (3 litre) 96 fl oz Water
1 cup (200 g) 7 oz Ghee
8 Green cardamom (choti elaichi)
4 Cloves (hung)
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Garlic water
3 tsp (6 g) Kashmiri red chilli powder, dissolved in 1/2 cup water
4 Cinnamon (dalchini), 2 inch sticks
150 g (5 oz) Tamarind (imli), boiled in 2 cups water for 10 minutes, strained
2 tsp (4 g) Turmeric (haldi) powder
1 cup Dried plums (alubukhara)
accompaniments
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method
1. Boil the water in a deep pan; add the meat and bring the water to the boil again. Boil for 2 minutes. Remove from heat and drain the water. Wash the meat in cold water and-keep aside.
2. Put the meat in a pan and add ghee, green cardamom, cloves, salt, garlic water, red chilli water, and cinnamon sticks. Cook, stirring continuously, until the ghee separates from the masala.
3. Add just enough water so that when the meat is tender very little water remains. Cook covered till the meat is done. Add the tamarind extract, turmeric powder, and dried plums. Mix well, and simmer for 5-7 minutes, or till the plums are soft.
2. Put the meat in a pan and add ghee, green cardamom, cloves, salt, garlic water, red chilli water, and cinnamon sticks. Cook, stirring continuously, until the ghee separates from the masala.
3. Add just enough water so that when the meat is tender very little water remains. Cook covered till the meat is done. Add the tamarind extract, turmeric powder, and dried plums. Mix well, and simmer for 5-7 minutes, or till the plums are soft.
serving amount
serves: 4 - 6
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