New Recipes

1 Rinse 170g white gram, 80g short grain rice and 360g parboiled rice; Soak in water for 5 hours; Remove and drain; Add to an electronic blender together with seasoning (1); Blend into smooth batter;.

Fragrant Lamb Curry With Cardamom-spiced Rice

Ingredients :

670g lamb, 2 onions (large), 1.25 cups of basmati rice, some coriander, 30g ginger,
2 cloves of garlic, 1 green chili pepper, 150ml natural plain yoghurt, 75g dried apricots, 6 cardamom pods, 2T butter, 3T toasted cashew nuts, 5T water, 1/2 cup of oil.

(1) some lemon juice, some ground black pepper.
(2) 1T ghee, 1T vegetable oil.
(3) 1T ground coriander seeds, 2t ground cumin seeds, 1 cinnamon stick.
(4) some salt, some ground black pepper.
(5) 2 cups of water, 2t salt.

Preparation :

1. Rinse lamb; Trim off the fat; Discard the bones; Cut into chunks; Marinate in seasoning (1) for 45 minutes.
2. Peel, rinse and slice ginger.
3. Peel, rinse and slice garlic.
4. Rinse, seed and cut a green chili pepper into halves lengthwise.
5. Peel and rinse onion; Quarter one; Slice the remaining.
6. Add 1T water, the quartered onion, the garlic, the green chili peppers and the ginger to a food processor; Process into smooth paste.
7. Heat a pan over a high heat; Add seasoning (2); Heat over a medium heat; Add the lamb chunks from the step 1; Pan-fry over a high heat till golden brown; Remove and drain.
8. Split 6 cardamom pods.
9. Scrape the onion paste from the step 6 in the pan; Add seasoning (3); Stir-fry over a low heat for 2 minutes; Return the lamb to the pan; Gradually stir in 150ml plain yoghurt; Flavor with seasoning (4); Stir-fry over a high heat briefly; Turn off the heat; Transfer to an oven-proof clay pot; Cover the pot with a lid; Place in an unheated oven; Bake at 180 degree celcius for 45 minutes.
10. Rinse basmati rice; Soak in cold water for 20 minutes; Drain; Rinse; Drain.
11. Add seasoning (5) to a pan; Bring to the boil over a high heat; Add the basmati rice; Bring to the boil over a high heat again; Cook over a high heat for 10 minutes; Drain; Stir in the cardamom pods.
12. Cut dried apricots into pieces.
13. Cut the butter into pieces.
14. Remove the pot from the oven; Stir in the apricots; Pile the cooked rice from the step 11 on top of the lamb; Dot with the butter; Drizzle with 4T water; Sprinkle with the cashew nuts; Cover the pot; Put in the oven at 150 degree celcius and bake for 30 minutes.
15. Rinse coriander; Discard the stems.
16. Add 1/2 cup of oil to a deep pan; Bring to the boil over a high heat; Deep-fry the sliced onion over a high heat till golden brown; Remove and drain; Turn off the heat.
17. Remove the pot from the oven; Fluff up the rice with a fork; Arrange on a serving plate; Garnish with the coriander and deep-fried onion. Ready to serve.