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How To make Lamb with Cashew Nut Curry (Korma)
1/4 c Unsalted cashews
3 Dried hot red chilies
2 In piece of stick cinnamon
1 1 in cube fresh ginger
1/4 t Cardamom seeds
3 Whole cloves
2 Large garlic cloves peeled
2 T Poppy seed (white)
1 T Coriander seeds
1 t Cumin seeds
1/2 t Saffron threads
6 T Ghee (or melted butter)
1 c Chopped onion
2 t Salt
1/2 c Unflavored yoghurt
1 1/2 lb Lamb cut into 2" cubes
2 T Finely chopped coriander
1 T Lemon juice
1/4 c Boiling water
1 c Cold water
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.
How To make Lamb with Cashew Nut Curry (Korma)'s Videos
Lamb & Cashew Curry || Lamb Kaju Curry || Karri's Kitchen
Ingredients:
Lamb – 350 gms
Salt (as per taste)
Red Chilie Powder – 1 Tbsp
Turmeric – Pinch
Ginger Garlic paste – 2 Tbsp
Curd-3 Tbsp
Cashew nuts
Oil
Green Chilies -3
Onions – 2
Jeera Powder- 3/4th Tbsp
Coriander Powder – 1Tbsp
Garam Masala Powder- 1 Tbsp
Cilantro/Coriander Leaves
Method: Marinate 350gms of lamb with Salt, Red chili powder, Turmeric, Ginger Garlic Paste, Curd For one hour. Soak Cashews in hot water for 1 hr. Heat oil in a Pan, add green chilies, onions & sauté till translucent. Add Marinated Lamb, Soaked Cashews, Jeera powder, Coriander powder, Garam masala & cook till Lamb is tender. Finally adjust the salt and garnish with Cilantro.
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Mutton Shahi Korma | मटन शाही कोरमा | Chef Sanjyot Keer
Full recipe for Mutton Shahi korma
Prep time: 30 mins
Cooking time: 3 hours
Serves: 6
Ingredients:
• Ghee 4 tbsp
• Onion 4-5 medium size (sliced)
• Cashew nuts 8-10 nos.
• Mutton 1 kg
• Ginger garlic paste 1 tbsp
• Salt to taste
• Curd 2 cups
• Red chilli powder 1 tbsp
• Coriander powder 4 tbsp
• Turmeric powder ½ tsp
• Cumin powder (jeera) 1 tsp
• Lemon juice 1 tsp
• Cumin seeds (Jeera) 1 tsp
• Black peppercorns 3-4 nos.
• Cinnamon stick 1 inch
• Bay leaf 1-2 nos.
• Cloves 4-5 nos.
• Black cardamom 1 no.
• Green Cardamom 3-4 nos.
• Mace 1 no.
• Nutmeg 1/4th (grated)
• Green chillies 3-4 nos. (slit0
• Ginger garlic paste 2 tbsp
• Hot water 750 ml
• Saffron infused water 1 tbsp
• Kewra water 1 tsp
• Fresh garam masala 2 tsp
Method:
• Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown.
• Spread fried onions on a paper towel.
• Soak the cashew nuts in hot water for 10 minutes.
• Grind the fried onions and keep aside. Also grind the soaked cashew to make fine cashew paste.
• In a mixing bowl add mutton, ginger garlic paste, salt, curd, red chilly powder, coriander powder, turmeric powder, cumin powder and lemon juice, marinade the mutton well for minimum ½ an hour.
• Heat the same ghee used for frying onions, add the whole spices, green chillies and ginger garlic paste, sauté for 2-3 minute.
• Add the marinated mutton and cook on medium flame until ghee is released.
• Add the freshly prepared crushed fried onions.
• Add the cashew paste and cook for 8-10 minutes.
• Add the hot water and salt, mix well.
• Cover and cook on low medium flame for 1- 1.5 hours or until the mutton is cooked and tender.
• Add the saffron infused water, kewda water and fresh garam masala. Mix well and Cover and cook further for 8-10 minutes on low flame.
• Serve hot with roti or paratha or rice.
Fresh garam masala
Ingredients:
• Cumin seeds (jeera) 1 tsp
• Cloves 5-6 nos.
• Mace (javitri) 1 no.
• Nutmeg (jaiphal) ½ tsp
• Black cardamom 1 no.
• Green cardamom 2-3 nos.
• Black peppercorns 1 tsp
• Cinnamon stick 1 inch
Method:
• Grind all the whole spices into fine powder.
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#muttonkorma #hyderabadi recipes #cookwithfem
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Ingredients:
Mutton - 500 grams
Bay Leaf - 2
Cinnamon Stick - 2 inches
Black Cardamom - 1
Yogurt - 1 tbsp
Salt - 1 tsp
Water - 1 cup
Cooking Oil - 2 tbsp
Onion - 2 medium sized
Green Chilies - 5 to 6
Garlic Cloves - 7 to 8
Ginger - 1 inch
Cashew Nuts - 12 to 15
Water - 1/2 cup
Water - 1/4 cup
Clarified Butter - 1 tbsp
White Pepper Powder - 1 tsp
Cumin Seeds Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Dried Fenugreek Leaves - 1 tsp
Whisked Yogurt - 1/2 cup
Salt - 1 tsp
Fresh Cream - 1/2 cup
Chopped Green Chilies - 2 to 3
Chopped Coriander Leaves
Cooking Oil - 2 tbsp
Green Cardamom - 4
Cloves - 4
Cumin Seeds - 1/2 tsp
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