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Receta Mirchi Korma (Kashmiri Style Lamb With Red Chilli)

by Global Cookbook

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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