Mughlai Lamb Curry With Cashews And Coconut Milk Recipes

MUGHLAI LAMB CHOP CURRY WITH ALMOND AND POPPY SEEDS

Steps:

• 1. Prepare the almond-poppy seed paste, the ginger-garlic paste, and the garam masala. Then, in a small bowl, whisk together the yogurt, cream, and almond-poppy seed paste.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, fennel, cayenne pepper, ginger, and asafoetida and stir 1 minute. Add the lamb, ginger-garlic paste, and salt and cook, stirring, over medium-high heat until the meat is browned, 10 to 12 minutes.3. Reduce the heat to medium-low and continue to cook, adding a tablespoon of water every time the meat sticks to the bottom of the pan, until the meat is well-browned, 15 to 20 minutes.4. Add the rest of the water and cook, stirring, over medium-high heat until the meat is fork-tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, about 20 minutes. (If the meat is not tender, add another 1 cup water, cover the pan, and simmer on low heat until soft.)5. Mix in the whisked yogurt-cream mixture and cook over medium heat, stirring constantly, until everything is incorporated into the dish, leaving behind a thick and smooth sauce, about 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KERALA LAMB CURRY WITH COCONUT MILK

Steps:

• 1. Prepare the coconut milk. Then, in a food processor, process together the onion, ginger, garlic, cilantro, curry leaves, and green chili peppers until minced. Add the tomato, 1 teaspoon garam masala, cayenne pepper, turmeric, salt, and asafoetida, and process again to make a smooth paste.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers, cardamom pods, and black peppercorns, if using, about 1 minute. Add the cumin and mustard seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan until the splattering subsides.3. Add the lamb and cook, turning, until browned, about 15 minutes. Add the processed paste and continue to cook, over moderately heat for the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned and traces of oil are visible on the sides of the pan, about 15 minutes.4. Add the water, cover the pan, and simmer until the lamb is tender and the sauce is as thick or thin as you desire, 30 seconds to 40 minutes. When the lamb is tender, add the coconut milk and simmer about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUGHLAI LAMB CURRY WITH CASHEWS AND COCONUT MILK

Steps:

• 1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.