Mughlai Lamb Chop Curry With Almond And Poppy Seeds Recipes

Steps:

• Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they've darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5-6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.
• In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.

Steps:

• In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

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.

Steps:

• 1. Soak the cashews and poppy seeds in hot water, about 1 hour. Transfer to a blender, add the cardamom seeds, garlic, ginger, scallions, cilantro, green chili peppers, and yogurt, and blend to make as smooth as possible, about 1 minute.2. Heat the oil in a large, nonstick skillet over medium-high heat and add the cumin, fenugreek, and black pepper they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, salt, and chicken. Cook, stirring, until the chicken is golden, about 5 minutes. Remove to a bowl and keep warm.3. To the same pan, add the cashew-yogurt mixture and cook over high heat, stirring as needed, until most of the juices evaporate and the mixture becomes highly fragrant, about 10 minutes. Meanwhile, roast the cashew halves.4. Add the chicken to the pan, reduce the heat to medium, cover the pan, and cook about 10 minutes to blend the flavors. Adjust salt, if you wish. Add the cream (or water) and boil a few minutes. Transfer to a serving dish, garnish with the roasted cashew halves, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.