Text 3112, 67 rader
Skriven 2013-08-03 06:14:50 av Dave Drum (1:261/38)
Ärende: Chile 3552
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Badami Gosht
 Categories: Lamb/mutton, Dairy, Asian, Chilies
      Yield: 6 Servings

      1 ts Saffron threads
      2 ts Caraway seeds
    1/4 c  Ghee
    1/2 ts Cardamom seeds
      2 c  Chopped onions
      2 ts Chopped fresh ginger
      2 c  Coconut milk
    1/2 c  Cold water
      2 c  Unflavored yoghurt
      2 ts Salt
      4    (1" ea) stick cinnamon
      6    Whole cloves
      3 cl Garlic; chopped
    1/2 ts Ground red chile pepper
    3/4 c  Boiling water
      2 lb Cubed lamb
    1/2 c  Unsalted almonds

  Drop the saffron threads into a small bowl or cup, add 1/3
  of the boiling water and soak for at least 10 minutes.

  Pour the saffron and its soaking liquid into a deep bowl
  and stir in the yoghurt, caraway seeds and salt. Add the
  lamb and turn it about with a spoon until all the pieces
  are evenly coated. Marinate the lamb at room temperature
  for about 30 minutes.

  Meanwhile, combine the almonds and the rest of the boiling
  water in a bowl, and soak for 10 minutes. Pour the almonds
  and their soaking water into a blender and blend until you
  have a smooth paste. Set aside.

  In a heavy casserole, heat the ghee over moderate heat
  until fairly hot. Add the cinnamon, cardamom, and cloves,
  stir for a minute or so, then add the onions, garlic and
  ginger, lifting and turning them constantly, fry for 7 to
  8 minutes until the onions are soft and golden brown. With
  a slotted spoon, remove the lamb from the marinade, add
  the meat to the casserole, and stir over moderate heat
  until it browns evenly. Stir in the marinade and the cold
  water, then add the almond puree and red pepper and cook
  for 10 minutes stirring occasionally.

  Pour in the coconut milk, bring to a boil, and simmer
  partially covered for 20 minutes, or until the lamb is
  tender.

  To serve, discard the cinnamon and cloves, mound the lamb
  attractively on a deep heated platter, and pour the sauce
  over it.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... What good is it if I talk in flowers while you're thinking in pastry?

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