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New Recipes

1 Rinse lean lamb; Discard the bones; Cut off the fat; Cut into strips; Marinate in seasoning (1) for 45 minutes 2 Peel, rinse and mince ginger.


Murgh Sahi Korma

Ingredients :

2200g , 200g onion, 130g nuts, 100g yoghurt, 210ml milk, 50ml butter, 20g ginger, 20g garlic, 20g green pepper, 10 almonds, 1T raisins, 10 roasted , 1T chicken , some saffron.

SEASONINGS:
(1) 1.5t salt.
(2) 5g turmeric , 5g cardamon powder, 3g nutmeg powder, 1t salt.

Preparation :

1. Peel, rinse and mince ginger.
2. Peel, rinse and mince garlic.
3. Rinse, seed and chop green peppers finely.
4. Peel, rinse and julienne onions.
5. Thaw chicken; Blanch in boiling water for 20 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the bones; Cut into pieces; Marinate in seasoning (1) for 30 minutes.
6. Add 1L chicken stock to a pot; Bring to the boil over a high heat; Add 5/6 cashew nuts, the onions, the minced ginger, the minced garlic and the chopped green peppers; Bring to the boil over a high heat again; Cook over a medium heat for 20 minutes; Turn off the heat; Transfer to an electronic blender; Add 200ml milk; Blend into smooth paste.
7. Sheel and peel pistachios; Soak in warm water for 15 minutes; Remove and drain; Slice.
8. Peel almonds; Soak in warm water for 15 minutes; Remove and drain; Slice.
9. Heat a sauce pan over a high heat; Add 50ml butter and heat over a medium heat; Add the paste from the step 6; Cook over a low heat for 5 minutes; Add seasoning (2); Mix well; Cook over a low heat for 5 minutes; Add the chicken; Stir-fry over a medium heat for 5 minutes; Cover with a lid; Simmer over a low heat till the chicken pieces are tender.
10. Add 10ml milk to a saucepan; Bring to the boil over a low heat; Add the raisins, the pistachios, the almonds and the remaining cashew nuts; Mix well; Turn off the heat; Add some saffron; Mix well.
11. Add 100g yoghurt to the chicken mixture from the step 9; Stir-fry over a low heat till mixed; Turn off the heat; Transfer to a serving plate; Garnish with the mixture from the step 10; Ready to serve.