An Invitation to Indian Cooking - Madhur Jaffrey [30]
In a large heavy-bottomed pot heat 4 tablespoons of the oil over medium flame. When hot, add the cardamom, cloves, peppercorns, bay leaves, cinnamon, and red peppers. Stir. As soon as the peppercorns begin to expand and the red peppers turn dark, put in a few pieces of meat at a time. Turn the flame higher and brown the meat on all sides. As each batch browns, remove it to a side plate. When all the lamb is browned, cover it and set it aside. Remove the whole spices from the pot with a slotted spoon and keep with lamb.
To make the sauce: Keep flame on medium high, and add 2 tablespoons of oil to what is left in the pot. While it is heating, add the paste from the blender, keeping face averted. Stir from time to time. As the water evaporates and the paste starts to stick to the bottom, lower heat and stir continuously, for about 5 minutes in all, sprinkling in a little water now and then to prevent scorching. Add the roasted spices and cook for another 5 minutes, then stir in the yogurt, a little at a time, to prevent scorching.
Now put in the meat, the salt, and enough water to barely cover the lamb. Bring to boil, cover, and simmer about 1 hour or until done. Lift cover. Sprinkle in 1 teaspoon garam masala, and cook, stirring, for another 5 minutes.
To serve: Spoon out into serving dish and garnish with one or all of the items suggested. Serve with boiled rice, pooris or chapatis, and okra or cauliflower or Eggplant Bharta. This dish is also good served with sweet rice, a yogurt dish, and Sweet Tomato Chutney.
Lamb (or beef) korma with almonds, pecans, and sour cream
SERVES 4–6
This dish can be made with shoulder or leg of lamb or stewing beef. Stewing beef generally takes much longer to cook, so adjust your time accordingly.
5 medium-sized onions
5 cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped
Vegetable oil, enough to have 1⁄16 inch in skillet
2 pounds boned meat from shoulder of lamb, trimmed of excess fat, and cut into 1–1½-inch cubes
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
3 tablespoons tomato sauce
¼ teaspoon ground mace
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon salt (or as desired)
⅛ teaspoon freshly ground black pepper
⅛–¼ teaspoon cayenne pepper (optional)
10 pecan halves
¼ cup blanched almonds
2 tablespoons sour cream
GARNISH
5 cardamom pods
2 tablespoons chopped Chinese parsley (coriander greens or cilantro)
The fried onions
Peel the onions. Cut 4 of them into halves lengthwise, and then slice them into very thin half-rings.
Chop the fifth onion coarsely. Put it along with the garlic and ginger in the container of an electric blender. Add 4 tablespoons of water and blend at high speed until you have a smooth paste.
Heat oil in a 10–12-inch skillet (use a deep, heavy-bottomed skillet with lid or a wide casserole-type dish) over medium-high heat. Put in the sliced onions and fry, stirring, for 15 to 20 minutes or until they are dark brown and crisp, not black and burned. Remove them with a slotted spoon and spread on paper towels to drain. (You will not need them until serving time.)
Dry the pieces of meat thoroughly and brown them well, about 8 pieces at a time, in the onion-flavored oil. As each batch gets done, remove with slotted spoon to a platter. When all the meat is browned, turn off the heat.
When the skillet has cooled a bit, pour in the paste from the electric blender. Stir it well, mixing it with the coagulated pan juices. Turn the heat on medium high and fry the paste, stirring all the time, for 8 to 10 minutes, or until it has browned. Now lower heat and add the coriander, cumin, and turmeric. Mix and fry, stirring, for a minute or two. Add the tomato sauce and fry another