1/4 cup unsalted cashews
3 dried hot red chilies
2 in piece of stick cinnamon
1 1 in cube fresh ginger
1/4 tsp cardamom seeds
3 whole cloves
2 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
Lamb With Cashew-Nut Curry (Korma) Recipe brought to you by Recipe Ideas
Categories: Indian; Lamb; Meat; Nut
The History of Recipes
We can track the history of `recipes` far back into distant history, certainly as far as ancient Egypt, and potentially, even further back. However, these, old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius compiled some scripts which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and desserts, something we still use today. Additionally, he recounts how the chefs of Roman times made use of many different herbs, including some that we all recognise such as basil, mint and parsley. For the next few years, the rich and powerful families of the West tried to offer the most extravagent banquests, and consequentially chefs and their recipes were highly sought after. Even so, it was during the 1800s that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. By the advent of the twentieth century, cookery books were starting to become popular as a result of better eduction, increased leisure time and being a little richer. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Lamb With Cashew Nut Curry (Korma) recipe.
