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Receta Mirchi Korma (Kashmiri Style Lamb With Red Chilli)

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Ingredientes

  • 2 Tbsp. vegetable oil
  • 6 x cloves
  • 20 gm peeled and roughly minced, fresh root ginger
  • 20 gm peeled and roughly minced clv garlic
  • 900 gm lean lamb from the leg, cubed and rinsed
  • 750 gm tomatoes, minced, pureed and strained.
  • 2 Tbsp. lemon juice
  •     Salt to taste
  • 8 x fried green chillies, to garnish
  • 100 gm dry red chillies or possibly 5 Tbsp. Kashmiri chilli pwdr
  • 6 x green cardamom pods
  • 4 x cloves
  • 3 x pcs mace
  • 2 Tbsp. fried brown onions (see below)
  • 1 Tbsp. coriander seeds
  • 1/2 Tbsp. schezwan peppers
  • 1/2 Tbsp. cumin seeds
  • 2 tsp turmeric
  • 1 tsp black peppercorns
  • 450 gm onions, thinly sliced
  • 1 tsp salt
  • 5 Tbsp. vegetable oil

Direcciones

  1. Place the fresh root ginger and garlic in a food processor and, with a small amount of water, process to a fine paste. Place all the Masala ingredients into food processor and process to a fine paste; add in a little hot water as necessary. Heat the oil in a large flameproof casserole or possibly wok. Add in the cloves and 1 Tbsp. of the ginger garlic paste, fry till the aroma of cooked garlic is present. Stir in the masala paste and cook for 5 to 6 min, stirring occasionally. Add in the lamb and simmer for about 20 min, stirring occasionally till it is half cooked. Add in the tomatoes and continue to simmer for a further 20 min or possibly the lamb is cooked through and tender. The sauce consistency at this point should be quite thin, so stir in a little hot water as necessary as the Korma cooks. Season with the lemon juice and the salt. Serve garnished with the fried green chillies.
  2. Fried Brown Onions:Fried brown onions add in colour, flavour and body to gravies and can also be used as a garnish. Udit Sarkhel of the Bombay Brasserie states "The important thing to remember is to remove the onions when they are a very light golden. The fibres in them will continue cooking as the onions cold and as this happens the slices will darken"
  3. Place the onions in a bowl, sprinkle with the salt and leave for 3 to 4 min. Squeeze out the extra juice using the palm of your hand. This is an important step to extract the water in them. Heat the oil in a large frying pan till it is 180 C/350 F, or possibly till a cube of bread browns in a bout 45 seconds. Add in the onions and fry, stirring constantly, for 3 to 4 min till they are light golden. Remove with a slotted spoon and leave to cold and darken on crumpled kitchen towel. Store in an airtight container for up to 10 days at room temperature.
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