17 September 2012
ewfood
South Indian Lamb Korma & Saffron Rice
Ingredients
Preparation
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Preparation of lamb: Heat the oil in a large heavy based pan, add the whole spices and bay leaf
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As they begin to change colour, add the onions and sauté till golden
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Add the lamb shank and fry in the caramelised onions until sealed all over
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Add the ginger garlic paste and cook until their raw aroma has gone
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Stir in the chilli powder, cumin, coriander and turmeric, and then pour in enough water to cover the lamb shanks
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Bring to the boil, reduce the heat and simmer for about 90 minutes, till the lamb almost is cooked
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Add the tomato puree and salt and cook until the sauce becomes thick enough to coat the lamb cubes well
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Finish of coconut milk and garam masala powder
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Saffron rice preparation: Wash and soak the rice in water for 30mins
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Soak the saffron in 100ml of water, give it a boil and keep it aside to cool
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Heat oil and butter, add whole spices, add the chopped onions, sauté till lightly brown
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Add the soaked saffron and stir
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Add the soaked rice with one inch of water above the rice level
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Add salt to taste and stir once
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Cook on a medium flame, till some pores form on the top of the surface of the rice
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Low the flame to bare minimum and place it with a tight lid for 5 mins
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Switch off the flame but let the lid intact for least 30mins
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When done, break the rice with a roasting fork and serve
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Serve hot along with saffron pulao.
Vineet Bhatia , Consultant Chef in ‘Indego by Vineet’
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