Monday, March 14, 2011

Lamb Korma

March seems to be a great time for skirts (those pretty nylon ones), the end-of-season sarson ka saag and Makki ki roti and some red meat. Before it gets too hot to enjoy any of these and a lot more.

so, it was in the nick of time that I'd an inspiration. I thought to myself - "Hey, its been ages since I made any lamb preparation.." See how thoughts string along going from strength to strength "...Since I cross Sadar Bazaar every week, the lamb shops next to the mosque are bang on the way.." hmmm "I could pick up some lamb on my way back from class tomorrow..". Then "Lamb from next to the mosque (and not some mall/speciality store)...I'd really love to prepare something mughlai and that too with the authentic muslim touch". What to do??

I know! Call up Asif and speak to him and Tabassum.

I and Manoj had been recently married when Asif and Tabassum invited us, Pasha sir and Mukesh over for dinner for the first time. And what lamb chop pakoras we had! the chicken biryani.... Mmmmmm...out of this world!

So before any thoughts of calories and the amount of oil that'd be used could intrude and fizzle my enthusiasm, I called up. And spoke to friends after a long time. Reminisced about the dinners had together. And asked Asif how to select a good cut and Tabassum how to prepare them.

Here's how to prepare some lamb korma, the mughlai way.

For 2

You'll need:

1/2 kg Lamb meat cubed and cleaned
1 cup water
1 cup yogurt
1 tsp whole spices
2 tsp ginger garlic paste
1 large onion thinly sliced
3-4 onions grated/paste
1 tbsp Oil divided
Garam masala to taste


1. Heat up 1 tbsp of oil in a pressure cooker and saute the whole spices. Once they get aromatic, add the sliced onions and stir them until golden brown. take out and keep aside to cool.

2. Heat up about 2 tbsp oil and add the ginger garlic paste. Saute for a minute and then add in the lamb pieces. Saute until the meat is nicely browned. Add the onion paste and saute some more till the onions have lost their raw smell and the mix has 'left the oil'. Add some salt and garam masala and give it a good stir. Add the water and then close the pressure cooker. Let it cook on low for 3-4 whistles or until the lamb is done.

3. The whole spices and sliced onions should be cool by now. Grind them in the mixie to a fine paste.

4. Open up the pressure cooker and check for doneness (I hope this is a word). if yes, then add the yogurt and the above onion paste and stir continuously until it leaves the oil. The excess water/liquid would've evaporated by now leaving a nice thick gravy behind.

Switch off the flame and let rest for a while before serving hot with some tandoori rotis/naan.