Dhaniwal Korma (Lamb in a yoghurt-based gravy garnished with recipe
ingredients
1 kg (2.2 lb) Leg of lamb, cut into pieces
12 cups (3 litre) 96 fl oz Water
1 cup (200 g) 7 oz Ghee
3/4 cup (90 g) 3 oz Onion, pureed
1 tsp (6 g) Garlic (lasan), ground
4 Cloves (hung)
8 Green cardamom (choti elaichi)
Salt to taste
1/4 tsp Saffron (kesar)
1 cup (200 ml) 7 fl oz Cooked yoghurt
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 tsp (2 g) Coriander (dhaniya) powder
1/4 tsp Black pepper (kali mirch) powder
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
12 cups (3 litre) 96 fl oz Water
1 cup (200 g) 7 oz Ghee
3/4 cup (90 g) 3 oz Onion, pureed
1 tsp (6 g) Garlic (lasan), ground
4 Cloves (hung)
8 Green cardamom (choti elaichi)
Salt to taste
1/4 tsp Saffron (kesar)
1 cup (200 ml) 7 fl oz Cooked yoghurt
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 tsp (2 g) Coriander (dhaniya) powder
1/4 tsp Black pepper (kali mirch) powder
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
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. Blanch for 2 - 3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.
2. Put the blanched meat in a pan; add ghee, onion puree, garlic, cloves, green cardamom, salt, saffron, cooked yoghurt, turmeric and coriander powders. Mix well and cook until the ghee separates from the mixture.
3. Add just enough water so that when the meat is tender very little water remains. Sprinkle the black pepper powder and stir.
4. Serve hot, garnished with green coriander.
2. Put the blanched meat in a pan; add ghee, onion puree, garlic, cloves, green cardamom, salt, saffron, cooked yoghurt, turmeric and coriander powders. Mix well and cook until the ghee separates from the mixture.
3. Add just enough water so that when the meat is tender very little water remains. Sprinkle the black pepper powder and stir.
4. Serve hot, garnished with green coriander.
serving amount
serves: 4 - 6
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