Taar Korma (Boneless lamb cooked with dry spices and nuts) recipe
ingredients
800 g (28 oz) Lamb, boneless, diced
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 Cinnamon (dalchini), 1 inch stick
2 Cloves (laung)
2 Green cardamom (choti elaichi)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
1 tbsp (25 g) Brown onion paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 cup (100 ml) 3 1/2 fl oz Tomato puree
5 cups (1 litre) 32 fl oz Lamb stock
2 tbsp (36 g) 1 1/4 oz Garlic paste, browned
1 tbsp (15 g) Almonds (badaam), fried
1 tbsp (15 g) Cashew nuts (kaju), fried
1 tbsp Sunflower seeds, fried
a pinch each Saffron, mace, cardamom
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 Cinnamon (dalchini), 1 inch stick
2 Cloves (laung)
2 Green cardamom (choti elaichi)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
1 tbsp (25 g) Brown onion paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 cup (100 ml) 3 1/2 fl oz Tomato puree
5 cups (1 litre) 32 fl oz Lamb stock
2 tbsp (36 g) 1 1/4 oz Garlic paste, browned
1 tbsp (15 g) Almonds (badaam), fried
1 tbsp (15 g) Cashew nuts (kaju), fried
1 tbsp Sunflower seeds, fried
a pinch each Saffron, mace, cardamom
method
1. Heat the oil in a pan; crackle the whole spices. Saute ginger-garlic paste till almost dry. Add lamb, red chilli powder, onion paste, yoghurt, tomato puree, salt, and stock. Cook till the meat is half done.
2. Add garlic paste and cook till the lamb is tender. Remove lamb into an ovenproof dish. Strain the gravy into another pot.
3. Blend dry fruits and sunflower seeds with 4 tbsp water; add to the gravy. Cook for 2 - 3 minutes. Pour gravy over the lamb. Mix in saffron, mace, and cardamom powders. Cover, seal with dough and cook in a preheated oven for 10 minutes. Serve.
2. Add garlic paste and cook till the lamb is tender. Remove lamb into an ovenproof dish. Strain the gravy into another pot.
3. Blend dry fruits and sunflower seeds with 4 tbsp water; add to the gravy. Cook for 2 - 3 minutes. Pour gravy over the lamb. Mix in saffron, mace, and cardamom powders. Cover, seal with dough and cook in a preheated oven for 10 minutes. Serve.
serving amount
serves: 4
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