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Saturday, May 25, 2013
Featured Quizzes
Spicy & Nutty Lamb Pot
You're going need a grocery list of ingredients to prepare this dish. But it's well worth the effort. The long list of ingredients lend a nutty flavor to this lamb.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
5 servings
Ingredients
1/4 cup of cashews
3 red chili peppers
1 tbsp. grated ginger root
1 cup of cold water
2 tsp. ground cinnamon
1/4 tsp. cardamom
1 tsp. cloves
2 garlic cloves
2 tbsp. poppy seed
1 tbsp. coriander seed
1 tsp. cumin seed
1/2 tsp. saffron
1/4 cup boiling water
6 tbsp. butter
1 cup of onion, chopped
2 tsp. salt
1/2 cup of plain yogurt
1 1/2 lb. lamb, cubed
1 tbsp. ground coriander
Methods/steps
In a blender combine cashews, red chili peppers, gingerroot, and cold water; mix at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppy seed, 1 tbsp. coriander, and cumin. Blend again until smooth; set aside.
Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes.
Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to “low”, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbsp. coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Additional Tips
Ready in 1 hour
