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Urban Rajah

Presently, looking for Lamb Korma dish has become the recent trend. It is an Indian food, which is tasty and yummy. In this dish, huge chunk of lamb has been used along with a curry sauce that is quite creamy in nature.

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Urban Rajah

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  1. http://www.urbanrajah.com

  2. Presently, looking for Lamb Korma dish has become the recent trend. It is an Indian food, which is tasty and yummy. In this dish, huge chunk of lamb has been used along with a curry sauce that is quite creamy in nature. There are some people who love to eat different types of Indian food but it is not possible for them to visit the nearby restaurants to have a lip-smacking Indian food item of your own choice. It is best to have the foods prepared at home. You can easily refer to the methods for preparing the foods, furnished in the well known online sites, and cook the foods in your house. Besides these, you can search and find various non-vegetarian food preparation methods through the online sites.

  3. Deep into the cold nights of Blighty's winter, the ever hungry team at the Guardian's Cook supplement got in touch to find out what's keeping the Rajah warm during these inclement months. My epicurean response was to deliver a hearty lamb and lentil broth scooped straight from the mountainous villages of northern Pakistan and India, better known as Haleem.

  4. Fry up the onions in the oil until crispy and golden, then set them aside on kitchen towel to dry out. Keep the oil. In the same pan, using the onion oil, brown off the mutton, adding the cardamom, fennel, cumin, coriander and chilli powder. When the mutton is browned, drop in the cloves, peppercorns and salt and cook over a low heat for around 30 minutes, until the meat has started to cook in its own juices and the mix is looking darker. Blend the yoghurt, chillies, reserved fried onions and tomatoes, turning it into a paste. Add the paste into the pan and swish the ingredients around until everything is coated. Turn up the heat to medium and cook for a further 1½ hours, making sure you stir frequently. To stop the ingredients drying out and sticking to the bottom of the pan, add the water at intervals. The curry shouldn’t be too runny. Just before serving, add a teaspoon of kewra or rosewater.

  5. Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they’ve darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5–6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.

  6. ADDRESS: UK2.NET http://www.uk2.net/ (email@uk2.net) One Canada Square,CanaryWharf,London,GB Zip:E14 5DY Phone:+44.2079871200

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