Nilgiri Korma (Lamb Cooked in Coconut Curry)
- 2.2 lb Lamb cubed, boneless
- 20 Dry red chillies sookhi lal mirch
- 1 3/4 oz Coriander dhaniya seeds
- 2 tbsp Cumin jeera seeds
- 2 tsp Fennel moti saunf
- 2 tsp Poppy seeds khus khus
- 3 1/2 floz Vegetable oil
- 5 Cinnamon dalchini, 1 inch sticks
- 8 Cloves laung
- 8 Green cardamom choti elaichi
- 1 Bay leaf tej patta
- 8 oz Onion paste
- 2 tbsp Garlic lasan paste
- 2 tbsp Ginger adrak paste
- Salt to taste
- 1.1 lb Coconut nariyal, grated
- 5 tbsp Green coriander hara dhaniya, chopped
- 5 tbsp Mint pudina, chopped
- Dry roast red chillies, coriander seeds, cumin seeds, fennel, and poppy seeds; grind to a fine paste using 3 - 4 tbsp water.
- Heat the oil in a pan, add cinnamon sticks, cloves, green cardamom, and bay leaf. Saute on medium heat until they begin to crackle. Add the onion and garlic-ginger pastes and cook for 5 - 6 minutes.
- In a separate pan, heat 2 cups water, add the lamb cubes; bring to the slow boil and cook for 10 minutes.
- Add the boiled lamb cubes and salt to the sauteed spices. Cook on medium heat for 10 - 15 minutes, stirring constantly.
- Add a cup of hot water, cover and cook on low heat until the lamb is almost cooked.
- Grind the grated coconut in a liquidizer to a very fine paste. Add 1/2 cup hot water and strain the mixture through a fine cheesecloth to get thick, fresh coconut milk.
- Add the coconut milk to the lamb, uncover and cook for 10 minutes until the gravy thickens.
- Serve hot, garnished with green coriander and mint.
Calories: 1075 kcal
Carbohydrates: 47 g
Protein: 37 g
Saturated Fat: 45 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 150 mg
Potassium: 1495 mg
Fiber: 14 g
Sugar: 14 g
Vitamin A: 2228 IU
Vitamin C: 236 mg
Calcium: 231 mg
Iron: 9 mg