Yeah my first post for this week's blogging marathon which I am joining in with over at the Spice Your Life blog. One post each day on a different dish for a week. I have to admit that I am a little bit nervous because this is my first time contributing to an Indian cooking theme and it was my first time cooking these dishes.
Saying that I did the crazy thing of cooking 5 dishes at once and inviting a few friends over for dinner to taste and comment on my cooking. Got to say after all the work of preparing was over, it was a fun evening and so lovely eating yummy food with good friends. Everybody thought the food tasted great and this dish below especially impressed my husband which makes all the effort (and days of dishes afterwards) worth while. :)
The dinner party idea was also in the spirit of the theme I'm doing Nawab Khana. Nawab refers to a title given to Muslim rulers in the princely states of India during the Mughal empire in the 17th century and then under British rule in the 18th century. The elaborate Nawab cuisine included dishes such as kebabs, kormas, biryani, kalia, nahari-kulchas, pulao, sheermal, rotis and parathas and ingredients such as mutton, paneer and rich spices like cardamom and saffron. Very delicious food!
1 onion chopped
2.5cm/1 inch ginger root
2 large cloves garlic
2 green chillis
2 tsp ground coriander
2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 tsp saffron threads
3 tblsp hot milk
3 tblsp oil
1.5kg lamb cubed (I used 1.2kg lamb forequarter chops halved)
2/3 cup natural yoghurt
1/4 cup cashew nuts
1/4 cup almonds
1/2 cup water
2 tbsp fresh chopped coriander
1. Puree half the onion, ginger, garlic and chillies to a fine paste. Add the ground spices and blend together.
2. Soak the saffron in hot milk for 15 minutes.
3. Heat the oil and fry the remaining onion until browned. Add the spice mixture and fry until the oil appears on the surface.
4. Stir in the meat, season with salt and brown on all sides.
5. Mix together the milk and yoghurt and stir into the pan with the nuts and water.
6. Reduce the heat and simmer for 1 hour until the meat is tender.
Or as I did cook for 12 minutes in the pressure cooker on medium heat. The meat just falls off the bone- delicious!
7. Garnish with chopped fresh coriander.
Adapted from The Best 1000 Indian Recipes 2001 Strathearn Publishing.
Everyone loved this dish and while I would have preferred it less spicy others thought the chilli factor was just right. It would have to be hubby's favourite dish of the night and so even though it was a bit of work to prepare I would cook it again for a special occasion.
Check out what my fellow bloggers are cooking here.