Wednesday, February 27, 2008

Lamb Korma

Here's another popular Indian dish....
Lamb Korma.-
1 K lamb; cut into pieces
2 garlic cloves
1 tbl ginger; fresh
2 cup water; cold
1 onions; finely chopped (up to 2)
1 stick butter (undoubtedly should be ghi,; instead)
1/2 cup yogurt
2 tbl tomato paste
1 tbl coriander powder
2 cloves
2 cardamoms
1 tsp turmeric
1 tsp cumin
1 stick cinnamon; small
1 cayenne powder to taste; the more the merrier
1 salt to taste
Mince garlic and ginger into a bowl and add 2 C. cold water. Saute onion in half of the butter until transparent. Add yogurt, tomato paste, spices, and salt. Saute meat in another pan in remaining butter until golden. Stir in the spice mixture, add some of the garlic-ginger infusion, and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time as necessary. (The sauce for korma should be very very thick.) Correct seasonings and serve with cooked rice. Ghee Oil Butter.- (Indian Butter Oil)
2 lb butter, unsalted (8 sticks, ea 1/4 lb more or less)
Divide butter into 1/4 pound pieces. In heavy 5 qt. saucepan, heat butter over moderate heat, stirring to melt slowly and completely without letting it brown. When completely melted, increase heat and bring the butter to a boil. When the surface is completely covered with white foam, stir the butter gently and reduce heat to the lowest possible point. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are golden brown and the butter on top is transparent. Slowly pour the ghee through a linen towel or 4 layers of moistened cheesecloth. If the are any solids, no matter how small, strain again to prevent oil from becoming rancid later. The ghee must be perfectly clear. Pour the ghee into a jar or crock, cover tightly and store in refrigerator or at room temperature until ready to use. Ghee will solidify when it is chilled. If may be safely kept at room temperature for 2 or 3 months. NOTES: Although ghee resembles clarified butter, the long low heat cooking imparts a distinctive nutlike flavor that cannot be duplicated.

No comments:

Post a Comment