Friday, 4 December 2015

Dhaniwal korma #sikandalouscuisine(Lamb cooked in yogurt based gravy and garnished with coriander green)



This recipe is from Waza Brothers.

1 Cup cooked Yogurt **
1 Kg Leg of Lamb - Cut to size.
1 Cup Desi Ghee.
1/3 Cup Onion Puree.
1 Teaspoon Garlic Paste.
4 Cloves/Laung.
6 Green Cardamon .
1/4 Teaspoon Saffaron.
1/2 Teaspoon Haldi.
1 1/2 Teaspoons Coriander Powder.
1/4 Teaspoon Black Pepper Powder.
3 Tablespoons Chopped Coriander Greens .
Salt.

Boil the water in a deep pan; add the meat and bring the water to a boil again. Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.

** For the cooked yogurt:
Whisk 2 cups yogurt until very smooth.Add 1/2 cup water and whisk again to blend it well.Pour this mixture into a round-bottomed pan and put it on high heat.Stir constantly till the mixture comes to a boil.Then reduce the heat to low, stirring occasionally, until the mixture is reduced to half its original quantity and its color has changed to off-white.
Put meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric and coriander powder.Mix well and cook until the ghee separates from the mixture. Add just enough water so that when the meat is tender, very little water remains.Sprinkle the black pepper powder and stir.
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