Korma (lamb with cashew-nut curry)
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Korma (lamb with cashew-nut curry)
  Lamb    Curry  
Last updated 6/12/2012 12:46:25 AM. Recipe ID 6685. Report a problem with this recipe.
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      Title: Korma (lamb with cashew-nut curry)
 Categories: India, Main dish, Herb/spices, Ethnic
      Yield: 4 Servings
    1/4 c  Unsalted cashews
      3 ea Dried hot red chilies
      2 ea In piece of stick cinnamon
      1 ea 1 in cube fresh ginger
    1/4 ts Cardamom seeds
      3 ea Whole cloves
      2 ea Large garlic cloves peeled
      2 tb Poppy seed (white)
      1 tb Coriander seeds
      1 ts Cumin seeds
    1/2 ts Saffron threads
      6 tb Ghee (or melted butter)
      1 c  Chopped onion
      2 ts Salt
    1/2 c  Unflavored yoghurt
  1 1/2 lb Lamb cut into 2" cubes
      2 tb Finely chopped coriander
      1 tb Lemon juice
    1/4 c  Boiling water
      1 c  Cold water
  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.

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Recipe ID 6685 (Apr 03, 2005)

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