| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Vegetable oil |
| 2 |
|
Cinnamon sticks |
| 6 |
|
Cloves |
| 1 |
tb |
Cardamom seeds |
| 1 |
lg |
Onion chopped |
| 2 |
|
Garlic cloves ,crushed |
| 1 1/2 |
|
Inch fresh ginger,peeled and chopped |
| 1 1/2 |
lb |
Lean lamb,cubed |
| 1 1/4 |
c |
Yogurt(plain) |
| 1 |
ts |
Saffron threads,soaked in |
| 2 |
tb |
Boiling water |
| 1/2 |
ts |
Chilli pwd |
| 1/2 |
c |
Ground almonds |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Coconut milk |
| 2 |
|
Dried red chillis |
INSTRUCTIONS
Heat oil in a saucepan.When hot ,add cinnamon ,cloves and cardamom and fry
for 1 minute.Add onion and fry.stirring occasionally,until it is soft.Add
the garlic and ginger and fry for 3 minutes,stirring frequently.Add the
lamb cubes and fry until they are evenly browned. Beat the yogurt ,saffron
mixture and chilli paste together,then stir mixture into lamb cubes.Cook
for 1 minute. Beat the almonds with enough water to form a thick paste,then
stir the paste into the lamb cubes ,with the salt.Simmer for 15
minutes.Stir in coconut milk and chillis and reduce the heat to low.Simmer
for 1 hour,or until the lamb is cooked through and tender.Uncover the pan
for rhe last 10 minutes of cooking. Transfer to a warmed dish and serve at
once. (serves 4 ) Preparation time 1 1/2 hours
Posted to rec.food.recipes by heman@ccwf.cc.utexas.edu (Hem Ramachandran)
This recipe is from Foods orient ,INDIA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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