Untitled Document
Punjabi Recipes
|
Tasty Recipes
Non - Vegetarian Recipes
Vegetarian Recipes
Festival Recipes
Regional Recipes
|
|
Curried Lamb Stew
Curried Lamb Stew
Ingredients
1/4 cup. vegetable or corn oil
2 cups sliced onions
3 Tbsp. Spice 'N Flavor Khorma Masala
1 Tbsp. finely chopped ginger
or 1 tsp. ginger powder
1 Tbsp. minced garlic
or 1 tsp. garlic powder
1/4 cup whole or halved cashews or almonds
cashew nuts or almonds.
(soaked in water for 4 to 6 hrs.)
2 lbs. (900 gms.)
cubed lamb or mutton
1/2 cup milk cream or plain yogurt
or sour cream.
2 Tbsp. raisins
2 Tbsp. chopped coriander
(cilantro) leaves (optional)
Method
In a large pan or pot (non-stick is ideal) heat oil over moderate
heat and fry 2 Tbsp. of
cashew nuts or blanched almonds and set aside for garnishing.
In the same hot oil saute onions, stirring, until golden brown,
about 6 to 8 mins.
With a slotted spoon squeeze out the oil from the onions and set
aside; save the pan with
the remaining oil.
In a blender or food processor combine 3/4 of the fried onions with
Spice 'N Flavor
Khorma Masala, ginger, garlic, 1 tsp. of salt (or to taste), remaining
cashew nuts or
almonds and 1/2 cup of water and blend to a smooth paste.
Heat the pan with the oil, add the blended spice paste and saute,
stirring, until liquid has
evaporated, about 6 to 8 mins.
Add lamb or mutton, saute, stirring for 5 mins.
Add 1 cup water, bring to a boil, simmer, covered, 30 to 35 mins.
or until the meat is
tender.
Add milk cream or yogurt (beaten well with a fork) or sour cream
and simmer for 5 more
minutes. Taste for salt.
Transfer to a dish and garnish with coriander leaves, raisins, remaining
fried onions and
More Punjabi Recipes -
|