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Sunday, October 24, 2010

Lamb Korma with Rotis

Here's another treasure from my Indian cookbook! I did it as a test to see if it would be good enough for company, and it's definately a winner!
Lamb Korma
serves 4-6
1 1/2 lb boneless leg of lamb, cubed
1/4 cup plain yogurt
1/2 tsp saffron (I used turmeric)
1 tsp salt
2 tbsp vegetable oil
1/2 tsp ground cardamom
1/2 tsp ground cinammon
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 cup coconut milk
1/2 tsp sugar
2 tbsp chopped cilantro
To Blend:
2 onions
2 garlic cloves
1 inch piece fresh ginger
2 green chilis, deseeded
1/2 cup ground almonds
1/2 cup water
toasted flaked almonds
for Rotis:
2 cups whole wheat flour
1/2 tsp salt
approximately 3/4 cup water
all purpose flour for rolling
1. Place the pieces of lamb in a bowl and mix together with the yogurt, saffron and 2 tbsp hot water. Leave to marinate for 2 hours.
2. Blend the ingredients for the blended mixture to a thick paste and set aside.
3. Heat the oil in a pan, add the ground cardamom, cinnamon, cumin, and coriander and cook over gentle heat for 1 minutes. Stir in the blended paste and cook, stirring frequently for 5 more minutes.
4. Add the coconut milk and the lamb and marinade. Bring to a boil, then lower the heat, cover and simmer for 45 minutes or until lamb is tender and sauce is thick.
5. Stir in the chopped cilantro and sugar. Serve hot garnished with chopped cilantro and toasted almond slivers.

makes 8
1. Mix the whole wheat flour and salt in a large bowl and pour water in little at a time while kneading. It should make a soft pliable dough. Your hands will get all sticky, but you'll eventually find the right consistency. Let sit for 30 minutes.
2. Divide the dough into 8 pieces. Roll out each piece on a floured surface to a circle about 7-8 inches in diameter. I realized at this point that I did not have a roller, so I took the label off an empty bottle of wine and used that.. good thing we emptied that bottle last night!!
3. Heat a large heavy based frying pan on high heat.
Place the rotis on the dry pan one at a time. When it starts to puff, turn it over until it puffs again. Serve promptly or they cool and harden.

I was so proud of myself for making this! I had some leftover mushroom curry and rice that I ate this with. The rotis/chapatis were excellent for soaking up the sauce. I really felt like I made a completely Indian lunch. We could have had the tandoori chicken as appetizers but I'd rather save those for lunch tomorrow!

**recipe from Indian Food Folklore... best Indian recipe book out there!
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