LAMB KHORMA

Yield: 15 portions

Ingredient Amount

Marinade

Yogurt 10 oz.

White pepper pwd 2 tsp.

Cardamom Pwd 2 tsp.

Garlic paste 1 Tbsp.

Ginger paste 1 Tbsp.

To Cook Lamb

Onions , dice. 1/8” 1 ½ lb.

Cardamom, pwd 1 tsp.

Cumin, pwd 2 Tbsp.

Coriander, pwd 2 Tbsp.

Fennel, pwd 1 Tbsp.

Thaibird chili, chopped 5 ea.

Ghee or oil 10 oz.

Heavy cream 12 oz.

Cashew nut, soaked in hot water, 12 oz.

Puree to paste in a food processor

White pepper, fresh ground 1 tsp.

Ginger, chopped 1 Tbsp.

Cilantro stalks, chopped ½ Cup

Lamb, 1 ½” cubes 5 lb.

Salt 1 Tbsp.

Garnish

Fresh cilantro, chopped ½ bunch

and fried cashew nuts 1 Cup

Mise en place

1. In a bowl mix the marinade ingredients and add the cubed lamb. Let it marinate for at least 30 minutes.

2. Transfer marinated lamb to the toasted aromatics, spices, and cashews in the rondo at step #5.

3. To fry cashew nuts for garnish, drop raw nuts into 350F fryer for 30 second or until nuts are pale golden., Remember that they will carry over cook after removing from oil.

Lamb Preparation

1. In a rondeau heat oil or ghee and add the onions. Let it sweat and become translucent, without becoming brown.

2. Add cumin, cardamom, fennel, pepper, ginger and coriander one after the other with intervals of 1 or 2 minutes. Keep the heat at moderate. Stir often.

3. When the spices have started to give out their aroma, sprinkle the chilies and cilantro stalks.

4. After 1 minute add the cashew paste. Stir making sure nothing sticks to the bottom. A cup of water may be added if needed. Fry until all spices are blended and emits aroma.

5. Add the lamb, increase heat and mix well until the pieces are evenly covered, reduce heat and cover, stir frequently during this process to make sure they don’t stick to the bottom.

6. Simmer for at least one hour, or until lamb is tender, add salt and cream. Mix well and cook until meat is tender but not dry, finished product should be rich and creamy. Spice can be increased by adding pepper powder and chopped chili.

7. Serve hot with garnish of cilantro and fried cashew nuts

Shown above on a banana leaf with Rice Pilaf, Dal Tadka, Paneer Saag, Naan, and Samoosa