India: lamb curry khorma
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Onions, chopped (21/2 cups) |
| 1 | Clove garlic, minced | |
| ¼ | cup | Cooking oil |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Dillweed |
| ⅛ | teaspoon | Ground mace |
| ⅛ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Cayenne |
| ⅛ | teaspoon | Ground nutmeg |
| ½ | cup | Water |
| 1 | tablespoon | Cumin seed |
| 3 | Pods cardamom seeds, opened | |
| 3 | Bay leaves | |
| 3 | Whole claves | |
| 1 | Inch stick cinnamon | |
| 2 | pounds | Shoulder lamb, fat removed, cut in 1-inch cubes |
| 2 | teaspoons | Turmeric |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
In 3-quart saucepan, cook onions and garlic in oil, covered, for 10 minutes. Add coriander, dillweed, mace, ginger, cayenne, and nutmeg.
Cook, covered, 10 minutes longer.
In small saucepan, combine water, cumin seed, cardamom seeds, bay leaves, cloves, and cinnamon; simmer, covered, for 10 minutes. Strain.
Discard seeds. Add liquid to onions. Roll lamb in turrneric. Add to onions along with salt and pepper. Cover and cook about 30 minutes or till tender. Makes 6 servings.
From: India House - San Francisco, CA.
Source: Benson & Heges 100's presents 100 recipes from 100 of the Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM & Shared by Robert Rostrup
Submitted By BOB ROSTRUP On 10-30-94