1/4 cup unsalted cashews
3 each dried hot red chilies
2 each in piece of stick cinnamon
1 each 1 in cube fresh ginger
1/4 tsp cardamom seeds
3 each whole cloves
2 each large garlic cloves peeled
2 tbsp poppy seed (white)
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp saffron threads
6 tbsp ghee (or melted butter)
1 cup chopped onion
2 tsp salt
1/2 cup unflavored yoghurt
1 1/2 lb lamb cut into 2 cubes
2 tbsp finely chopped coriander
1 tbsp lemon juice
1/4 cup boiling water
1 cup cold water
Directions
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.
Servings: 4 servings
Korma (Lamb With Cashew-Nut Curry) Recipe brought to you by Recipe Ideas
Categories: Indian; Lamb; Meat; Nut
The History of Recipes
We are able to track the history of meal recipes far back into the far past, in fact as far back into history as the ancient Egyptians, and possibly even further. Having said that, mostly, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the cooks of Roman times used a good variety of herbs, including a few you will know such as basil, rue and asafoetida. During the following few hundred years, the families of Europe strove to serve up the most exotic banquets, and because of this cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. The arrival of television gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Korma (Lamb With Cashew Nut Curry) recipe.
