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Subject: Lamb Korma
Content: Lamb Korma Ingredients:2 Cloves 160 ml Curd 1 Cinnamon stick 1.5 kg Sliced Lamb 400 gms Tomatoes 180 ml Boiling Water 2 tbsp Vegetable Oil 1 tbsp ground Cumin 1½ tsp Garam Masala 75 gms Raw Cahsews 1½ tbsp grated Ginger 3 tsps ground Coriander 3 pods of Garlic, crushed 2 Green Chillies, chopped 6 Cardamom pods, bruised 1 tbsp Tamarind concentrate 100 gms Coconut Milk powder 300 gms Onions, roughly chopped Method:Heat 1 tbsp oil in large pan; cook chillies, nuts and onions, stirring until onions are browned lightly. Cool. Blend or process onion mixture with half the blended coconut milk powder and water. Heat remaining oil in same pan; cook garlic, ginger and spices, stirring until fragrant. Stir lamb into spice mixture; add curd gradually, in batches, stirring well between additions. Add pureed onion mixture, remaining coconut milk mixture and crushed tomatoes, simmer, covered, for 1 hour. Remove the cover; simmer aout 1 hour or until lamb is tender. Just before serving, stir in tamarind. Tip: It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes.