GETTING READY 1) Make the 1 inch pieces out of lamb. MAKING 2) In a pan, melt the 1 oz of butter and ..

Chicken Korma is a typical mughlai preparation dating back to the 16th century. Korma, essentially, is a gravy prepared by simmering meat in spices, youghurt and cream. The meat used varies from mutton, chicken, lamb to even beef.

Place the yogurt, cardamom, ginger, garlic, and almonds in a blender and blend to a smooth paste. Set aside. In a wide-based, nonstick pan, heat the oil over medium heat. Add the lamb, onions, bay leaves, and cloves, and stir-fry for 10 minutes or until the ..

Trim away the outer damaged leaves of the cabbage, wash it, and cut it in quarters. Remove the stem and hard core and shred cabbage lengthwise as finely as you can. Peel 2 of the onions and cut them each into half, lengthwise. Now slice finely into ..

Heat the oil in a 10-inch skillet or 10-inch heavy-bottomed pot over a medium-high flame. When hot, put in baris and fry them, turning frequently, for about 2 minutes or until they turn a few shades darker. (Do not let them get a very dark brown.) Remove them ..

Korma Kaffar Shahi is a yummy lamb preparation that will definitely be a winner at the next party you host. I served the Korma Kaffar Shahi last week for my husband's colleagues and they loved it. Don’t miss this one

Peel the onions. Cut 4 of them into halves lengthwise, and then slice them into very thin half-rings. Chop the fifth onion coarsely. Put it along with the garlic and ginger in the container of an electric blender. Add 4 tablespoons of water and blend at high ..

Grind the nuts and chiles together. If using a food processor, a little water may be needed. Mix together the coriander, ginger, cumin, cinnamon, cardamom, cloves and garlic. Add the nut mixture and water and blend to a smooth paste. Saute the onions in the ..

1 Grind the nuts and chillies in a liquidizer; add water if needed. 2 Mix the cinnamon, cardamom, ginger, cloves, garlic, coriander and cumin. Add the nuts and chillies, and mix with the water to a paste. 3 Fry the onion gently for 5 minutes in the butter. ..

MAKING 1. In a skillet, melt the butter and saute onions till soft; add garlic and spices and fry for a couple of minutes 2. Add lamb pieces to it and coat it well with the spice mixture; add yogurt, cover and allow to simmer for three quarters of an hour 3. ..

GETTING READY 1 Cut lamb into 1-inch cubes, trimming off excess fat. 2 In a bowl, mix yogurt with cardamom, cumin and turmeric. 3 Add lamb and toss to coat throughly. 4 Cover the bowl and marinate for 1 hour. MAKING 5 In a heavy saucepan, add ..

1. Pour the oil into a heavy-based saucepan and place over a medium heat. When the oil is hot, add the onions, bay leaf and cardamoms and fry gently until golden brown. Remove from the heat and set aside. 2. In a large mixing bowl, blend the lamb, fennel ..

Heat a small iron skillet or griddle over medium flame, and dry-roast the coriander, cumin, and coconut, tossing them around with a spoon. Roast for 2 to 3 minutes until the spices turn dark brown, and set aside. Remove skillet from heat. Place onions, ..

Trim fat off chops. Crush the garlic and combine with ginger and 1/2 cup yoghurt and brush mixture over chops. Leave several hours. Finely slice large onion, bruise the cloves, cardamom pods and cinnamon stick with a rolling pin. Heat oil or ghee and saute ..

Trim excess fat from lamb. Cut into 1-inch cubes. In a large bowl combine yogurt, cumin, turmeric and cardamom. Add lamb cubes; toss to coat well. Allow to marinate 1 hour. Drain lamb cubes well, reserving marinade. Saute onions and garlic in 2 tablespoons ..