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How To make Lamb w/ Yoghurt, Coconut Milk &Amp; Almond Masala (Bad
1 ts Saffron threads 2 c Unflavored yoghurt
2 ts Caraway seeds 2 ts Salt
1/4 c Ghee (or melted butter) 4 ea 1 in stick of cinnamon
1/2 ts Cardamom seeds 6 ea Whole cloves
2 c Chopped onions 3 ea Cloves garlic, chopped
2 ts Chopped fresh ginger 1/2 ts Ground red chili pepper
2 c Coconut milk 3/4 c Boiling water
1/2 c Cold 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 mild, 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. -----
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Lamb Kofta Curry, Chapattis, Vermicelli Milk Pudding | Dip In Kitchen Episode 8
Chapattis Ingredients :
200g White Chapatti Flour
100-150ml Water
1 Tablespoon Vegetable Oil
4 Teaspoons Butter to spread on chapatti after cooking.
Lamb Kofta Curry Ingredients :
For the Lamb Mince Kofta Balls
500g Lamb Mince
3 Tablespoons Coriander
1 Tablespoon Ginger and Garlic Paste
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Finger Green Chilli Paste
¾ Teaspoon Red Chilli Powder
¾ Teaspoon Coriander Powder
½ Teaspoon Cumin Powder
½ Teaspoon Turmeric Powder
For the Sauce
4-5 Hard Boiled Eggs
400-500ml Water
350g Plum Peeled Tomatoes
1 ½ Medium Sized Onions
25g Butter
8 Tablespoons Vegetable Oil
4 Tablespoons Coriander
2 Tablespoons Ginger and Garlic
1 ½ Teaspoon Salt
1 ½ Teaspoons Cumin Seeds
1 Teaspoon Garam Masala
1 Teaspoon Finger Green Chilli Paste
1 Teaspoon Cumin Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric
Vermicelli Milk Pudding (Seviyan) Ingredients :
2 Litres Full Fat or Skimmed Milk
200g Sugar
120g Seviyan (vermicelli)
100g Butter
40g Almonds and Pistachios
1 Tablespoon Custard Powder Mixed with 100ml Cold Milk
10g Coloured Vermicelli
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