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Indian
Food Recipes - Hyderabab-style Korma Indian Recipe
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Lamb Recipes -
Hyderabad-style Korma
Ingredients
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1 onion, chopped
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2.5cm/1 in ginger
root
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5 cloves garlic
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2 green chilies
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10ml/2 twp ground
coriander
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10ml/2 twp ground
cumin
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15ml/1/4 tspo
ground cinnamon
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1.5ml//1/4 tsp
ground cloves
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1.5ml/1/4 ground
cardamom
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2.5ml/1/2 tsp
saffron strands
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45ml//3 tsp hot
milk
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45ml/3 tbsp oil
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1.5kg/3 lb
boneless lamb, cubed
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salt
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140ml/14 pt/2/3
cup natural (plain) yogurt
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25mg/1 oz/1/4 cup
cashew nuts
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25g/1 oz/1/4 cup
blanched almonds
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120ml/4 fl oz/1/2
cp water
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30ml/2 tbsp
chopped fresh coriander
Method:
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Puree half the onion, the
ginger, garlic and chilies to a fine paste in a
blender or food processor. Add the ground spices and
blend together. Soak the saffron in the hot milk for
15 minutes.
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Heat the oil and fry the
remaining onion over a medium heat until browned,
stirring frequently. Add the spices mixture and fry
until the oil appears on the surface.
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Stir into the meat, season with
salt and fry until browned on all sides. Mix tougher
the saffron milk and yoghurt and stir into the pan
with the nuts and water.
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Reduce the heat and simmer for
1 hour until the meat is tender, stirring
occasionally. Garnish with coriander rand serve hot
with pulao rice, Nan, puris and vegetables.
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