Spiced lamb with yogurt (khormya)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lamb boneless cubed 1\" |
| 2 | teaspoons | Ginger freshly grated |
| 2 | Garlic cloves minced | |
| ¼ | cup | Almonds slivers blanched |
| ⅔ | cup | Yogurt plain |
| ½ | cup | Water |
| 2 | Onions med. chopped | |
| 2 | teaspoons | Coriander ground |
| ½ | teaspoon | Cinnamon ground |
| ¼ | teaspoon | Cardomom ground |
| ½ | teaspoon | Cloves ground |
| 6 | Saffron strands | |
| 3 | tablespoons | Water boiling |
| 1 | tablespoon | Red pepper flakes |
| 2 | tablespoons | Butter unsalted melted |
| 2 | teaspoons | Salt |
| 3 | tablespoons | Corn oil |
Directions
Mix ½ of the onion with the ginger, red pepper, cloves, coriander, cinnamon, cardamom, garlic & the ½ cup of water. If you have a blender use this to blend them. If not mix well by hand. Put saffron into a bowl & mix in the boiling water. Allow this to soak for at least 30 minutes. heat the melted butter in a large saucepan fry the reserved ½ of the onion until it starts to brown. Add the mixture from the blending and continue to fry. Stir constantly and add salt. Reduce heat to medium and cook until the liquid is drying up. Add the meat, the saffron water, and stir well. Reduce heat to low cook for 10 minutes, add yogurt, stir in well, cover and cook for 45 minutes covered stirring every few minutes. Thios best when served with rice or flat noodles. ORIGIN: Dr. Khadisha Gurmaldaeva, Almaty-Kazakhstan, Circa 1998 From: Dr. Donald Houston Posted to MM-Recipes Digest by "Donald Houston" <docdonald@...> on Sep 27, 1998