CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats |
Indian |
Entertain, Ethnic, Indian, Main dish, Spicy |
4 |
Servings |
INGREDIENTS
1/4 |
c |
Unsalted cashews |
2 |
|
In piece of stick cinnamon |
1/4 |
t |
Cardamom seeds |
2 |
|
Large garlic cloves peeled |
1 |
T |
Coriander seeds |
1/2 |
t |
Saffron threads |
1 |
c |
Chopped onion |
1/2 |
c |
Unflavored yoghurt |
2 |
T |
Finely chopped coriander |
1/4 |
c |
Boiling water |
3 |
|
Dried hot red chilies |
1 |
|
1 in cube fresh ginger |
3 |
|
Whole cloves |
2 |
T |
Poppy seed, white |
1 |
t |
Cumin seeds |
6 |
T |
Ghee, or melted butter |
2 |
t |
Salt |
1 1/2 |
lb |
Lamb cut into 2" cubes |
1 |
T |
Lemon juice |
1 |
c |
Cold water |
INSTRUCTIONS
To make the masala, combine the cashews, chilies, ginger and the
cold water and blend at high speed for 1 minutes. Add the
cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and
cumin. Blend again until the mixture is completely pulverized. Set
the masala aside. Place the saffron in a small bowl, pour in boiling
water and let soak for at least 10 minutes. In a heavy skillet heat
the ghee over moderate heat until a drop of water flicked into it
sputters instantly. Add the onions and, stirring constantly, fry for
7 or 8 minutes, until soft and golden brown. Stir in the salt and
the masala, then add the yoghurt. Stirring occasionally, cook over
moderate heat until the ghee lightly films the surface. Add the lamb,
turning it about with a spoon to coat the pieces evenly. Squeeze the
saffron between your fingers, thin stir it and its soaking liquid
into the skillet. Reduce the heat to low, cover tightly, and cook for
20 minutes, turning the lamb cubes over from time to time. Scatter 1/2
of the fresh coriander over the lamb and continue cooking, tightly
covered for 10 minutes more, or until the lamb is tender. To serve,
transfer the entire contents of the skillet to a heated platter, and
sprinkle the top with lemon juice and the remaining fresh coriander.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip
A Message from our Provider:
“You’re never too young for God”