Royal Lamb curry Recipe | Mutton curry with a creamy Almond sauce | Slow cooked
On Hello Ginger cooking channel, learn how to make the Royal Lamb curry, slow cooked with a creamy almond sauce.
There are many Indian dishes that were inspired, a few centuries ago, by dishes from other countries. Shahi korma – lamb cubes smothered in a rich almond and cream sauce – owes its ancestry to Persian food. This lamb curry recipe was mainly the royal house recipe made usually in older times and at the kitchens of royal people.This dish could be served with Plain or Spiced Basmati Rice or with an Indian bread (naan, chapati or Paratha).
This recipe uses the traditional slow cooking method. But as an alternative, you can use pressure cooker to fast cook the Lamb/Mutton.
Ingredients:
Boned Lamb or Mutton Meat - 500 grams (cut into 2.5cm (1in) cubes)
Almonds - 25 grams
Garlic - 3 cloves
Ginger - 1/2 Inch sized piece
Cardamom - 4
Cloves - 3
Cinnamon - 1 inch stick
Coriander Powder - 1 Teaspoon
Cumin Powder - 2 Teaspoon
Black Pepper - 1/2 Teaspoon
Chili Powder - 1 1/2 Teaspoon
Garam Masala - 1/4 Teaspoon
Cooking Cream - 150 ml
Onion - 1 large
Cooking Oil
Salt as Required
Water - 1 Cup or as required
Cooking Method:
1.Soak Almonds in water for an hour and peel off the skin.
2.Put the garlic, ginger, almonds and 3 tablespoons water into a blender and process to a paste.
3.Put the oil in a wide, heavy non-stick pan and set over medium–high heat. When the oil is hot, put in just enough meat pieces so that they lie in a single uncrowded layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
4.Put the cardamom pods, cloves and cinnamon into the hot oil in the pan. Within seconds the cloves will expand. Now add the onions and stir-fry until they turn a brownish color. Reduce the heat to medium. Add the paste from the blender as well as the coriander, cumin, black pepper and chili powder. Stir-fry for 3–4 minutes or until browned somewhat.
5. Add the meat cubes to the pan, along with any liquid that might have accumulated in the meat bowl, the salt, the cream and 120ml (4fl oz) water. Bring to a boil. Cover, reduce the heat to low and simmer for 1 hour until the meat is tender. Stir frequently during cooking.
6. Skim off any excess fat that floats to the top. Sprinkle with Coriander leaves and serve.
#lambcurry #mutton #muttoncurry
Try this recipe and share your feedback in the comments section. Have fun!
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Chickpea Curry is a tasty dinner idea
Get the Recipe:
⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS
Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
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For Vegetarian Recipe follow our sister channel @SpiceSwad
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Ingredients for Mutton Curry:
- Mutton with bones- 500 gms
Whole Spices:
- Black Cardamom- 2
- Black Peppercorns- 10
- Bay Leaf- 2
Tomato-Cashew Paste:
- Cashew nuts- 8
- Red Chillies- 3
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Tomato quartered, medium- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp
Other Ingredients:
- Fried onion(Birista), crushed- 2 medium
- Ginger Garlic Paste- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Kewra Water (Screw pine Essence), optional - 1 tsp
Preparation:
- Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
- Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.
Process:
- Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
- Add the crushed fried onions, give a mix and cook for 1-2 mins.
- Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
- IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary
- Give a mix and optionally add the Kewra water and simmer on low heat for a min.
#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton