|
|
|
|
|
|
Drinks
Aam
Lassi, Lassi,
Pista Lassi... |
Starters
Kofta
Kebab, Aloo Chaat,
Banana Raita...
|
Bread
Paratha,
Chappati,
Nan, Puri...
|
|
|
Lamb
Rogan
Josh, Lamb Balti,
Saag Ghost, Lamb Vindaloo...
|
Chicken
Chicken
Curry, Malai Chicken,
Chicken Korma...
|
Seafood
Prawn
Curry, Fish Curry,
Bharia Machi...
|
Rice
Plain
Rice, Lemon Rice,
Kesar Chawal...
|
Chutney
Kebabs,Tandoori,
Bhajis,Samosa...
|
Desserts
Sooji
Halwa, Ras Malai,
Ras Golla...
|
|
|
LAMB
KORMA (BRAISED LAMB)
This
is a north Indian dish, credited to the Mughals.
INGREDIENT:
Lamb (pieces)-1
kg.
Onions (finely
chopped)
- 500gm.
Coriander
seeds (finely
ground) - 2 gm.
Raisins
- 3 gm.
Green
chilies - 20 gm.
Yogurt
- 500 gm.
Garlic
(fine
paste)-5gm.
Cashewnuts
(chopped)
-
10 gm.
Ghee
(clarified
butter)-
15gm.
Garam-masala
- 5 gm.
Oil -
15 ml.
Salt and sugar to
taste.
|
METHOD:
Marinate lamb in yogurt for
2
hrs. Heat oil in a pan, and
fry
onions to crisp brown. Add
garlic
paste and coriander to onions and stir fry.
Add lamb, cover and cook over low heat till
done. Add raisins, cashewnuts and garam-masala
to meat and add
whole green chillies for
fragrance. Add salt and sugar
to
taste. Heat ghee and pour over
lamb. Serve hot with boiled
rice.
Time taken -- 2 hrs.
& 45 min.
Serves -- 6.
|
-
{header}
Avadh Online
|
