Known popularly as the spicy lamb curry, this dish gets over-looked by more favoured items like butter chicken and chicken tikka. A recipe concocted using a lot of ingredients, it is an aroma based dish. This lamb dish brings out the traditional flavours of Indian food.
This spicy mouth watering lamb dish will make a perfect companion to different dishes like chapatti, paratha, biryani or even South Indian delicacies like idli and dosa.
This recipe is from Signature.
| Quantity | Ingredients |
|---|---|
| For Kofta | |
| 100 gms | lamb, minced |
| 20 gms | lamb fat, minced |
| 5 gms | garlic, fried |
| 5 gms | ginger, chopped |
| to taste | salt |
| 3 gms | garam masala powder |
| 2 gms | coriander powder |
| 5 gms | degi mirch powder |
| 10 gms | onion, fried |
| 1 piece | green chili, chopped |
| 10 gms | coriander leaves |
| 2 gms | turmeric powder |
| For gravy | |
| 2 gms | green cardamom |
| 2 gms | bay leaves |
| 2 gms | cloves |
| 2 gms | black pepper |
| 2 gms | mace (javitri) |
| 5 gms | fennel seeds |
| 50 gms | cashew nut, paste |
| 1 ladle | lamb gravy, cooked |
| 1 gm | saffron, in water |
| 100 gms | plain yoghurt |
| 10 gms | ginger, julienne |
| 5 gms | green chili, slit |
| 100 ml | lamb stock, cooked |
| 7 gms | javitri elaichi |
| 50 gms | oil (sun flower) |
| 5 gms | cumin powder |
| to taste | salt |
| 5 gms | yellow chilli |
| 50 gms | khoa |
| 50 gms | onion, fried |
Preparation method
1. Mix all the ingredients for kofta in a mixing bowl. Rub nicely using your palm, and make small golf shaped balls.
2. Heat oil in a pan. Put fennel seeds, green cardamom, cloves, bay leaves, black pepper, javtri (mace), yoghurt, saffron, lamb stock and season lightly with salt. Bring to a boil.
3. Dip the meat balls and cook for 10mins.
4. Remove the meat ball & keep it aside.
5. Heat oil in a pan, and then add lamb gravy, cashew nut paste, cumin powder, javitri elichi powder, yellow chili powder, slit green chili & ginger julienne. Cook until the sauce begins to thicken.
6. Now add the cooked meat balls, seasoning with salt & finish with khoa.
7. Let your curry rest for 15 to 20 minutes after it’s done as it helps the spices mix together and the dish tastes better.
8. Reheat before serving and garnish with saffron threads.
Check back here tomorrow on how to make lamb korma.
