Mughlai Pot Roasted Lamb With Almonds And Poppy Seeds Recipes

MUGHLAI POT-ROASTED LAMB WITH ALMONDS AND POPPY SEEDS

Steps:

• 1. Prepare the 2 pastes and the masala. Then, place the lamb in a large nonstick saucepan with a tight-fitting lid and mix in all the ingredients except the saffron, cardamom seeds, and almonds. Marinate at room temperature about 30 minutes.2. Cover the pan first with aluminum foil and then with the lid (no steam should be allowed to escape). Place over medium-high heat and bring to a boil. Reduce heat to low and simmer, about L hour. Do not uncover or stir at any time. Pick up the pan with pot holders and shake it a few times, but do not stir. 3. After about an hour, check to see if the meat is tender if not, cook another 10 minutes, or longer, until meat is tender. Mix in the saffron-cream and cardamom seeds and cook about 5 minutes to blend the flavors.4. Transfer to a serving dish, dry-roast the almonds by stirring over medium heat until golden, scatter them over the lamb, 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.

KASHMIRI SLOW-COOKED SPICY LAMB CURRY

Steps:

• 1. Place the lamb in a large non-reactive bowl. Add the yogurt, 1 teaspoon cayenne pepper, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate in the refrigerator at least 4 and up to 24 hours. Meanwhile, prepare the garam masala.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cumin, cloves, cardamom pods, and cinnamon about 1 minute. Add the marinated lamb, plus all the marinade, and cook, stirring, over high heat the first 5 minutes, then over medium-low heat until the meat is well-browned and the yogurt completely absorbed, 25 to 30 minutes.3. Add the remaining 1 teaspoon cayenne pepper, ground fennel, ginger, and sugar, and continue to cook, adding a tablespoon of water every time the meat sticks to the bottom of the pan, 10 to 15 minutes.4. Add the water, cover the pan, and cook over medium-high heat, stirring occasionally, until the meat is 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 about 1/2 cup more water, cover the pan, and simmer on low heat until soft.) Meanwhile, prepare the garam masala. Then spoon out all excess oil from the pan, transfer the meat and curry to a serving dish, garnish with the 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.