Mughlai Pot Roasted Lamb With Almonds And Poppy Seeds Recipes

MUGHLAI LAMB CURRY WITH CASHEWS AND COCONUT MILK

Steps:

• 1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUGHLAI LAMB CURRY WITH CASHEWS AND COCONUT MILK

Steps:

• 1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUGHLAI POT-ROASTED LAMB WITH ALMONDS AND POPPY SEEDS

Steps:

• 1. Prepare the 2 pastes and the masala. Then, place the lamb in a large nonstick saucepan with a tight-fitting lid and mix in all the ingredients except the saffron, cardamom seeds, and almonds. Marinate at room temperature about 30 minutes.2. Cover the pan first with aluminum foil and then with the lid (no steam should be allowed to escape). Place over medium-high heat and bring to a boil. Reduce heat to low and simmer, about L hour. Do not uncover or stir at any time. Pick up the pan with pot holders and shake it a few times, but do not stir. 3. After about an hour, check to see if the meat is tender if not, cook another 10 minutes, or longer, until meat is tender. Mix in the saffron-cream and cardamom seeds and cook about 5 minutes to blend the flavors.4. Transfer to a serving dish, dry-roast the almonds by stirring over medium heat until golden, scatter them over the lamb, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUGHLAI MURGH (CHICKEN WITH ALMONDS AND RAISINS)

Steps:

• Remove skin and fat from chicken. Cut into 8 - 10 pieces. Cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. Set aside.
• Grind onion, garlic and ginger to a paste. Set aside.
• Heat oil in a skillet over medium heat. Add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're white. Transfer chicken to a plate with a slotted spoon.
• In the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until cumin seeds turn golden brown. Add onion paste and fry until golden brown again. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Cook until most of the liquid has evaporated and the mixture draws into a dense mass.
• Add chicken and any juices that may have accumulated. Stir thoroughly, add water and salt and mix again. Bring to a boil, reduce heat and simmer 20 - 25 minutes, covered.
• Heat oven to 300 degrees F and roast almonds in a baking pan until light brown (15 - 20 minutes). Shakes pan frequently to avoid burning.
• Add raisins to the chicken and stir thoroughly. Cover and simmer 10 minutes. Add 2 tablespoons roasted almonds, garam masala and chopped coriander. Stir gently.
• Transfer to a platter and garnish with the rest of the almonds.

LAMB WITH WHITE POPPY SEEDS

Steps:

• Pour 1/2 cup hot water over posto in a small bowl and let stand.
• Melt butter in a 4- to 6-quart heavy pot over moderate heat, then cook cardamom, cinnamon, and bay leaves, stirring, until cardamom starts to pop, about 1 minute. Stir in onions, ginger, and garlic and cook, stirring occasionally, until onions are pale golden, about 15 minutes.
• Add lamb, salt, and 1 tablespoon sugar and cook, stirring occasionally, until meat is lightly browned, about 4 minutes. Add chiles, posto (with soaking liquid), and enough hot water (1 to 2 cups) to just cover lamb and simmer, covered, over low heat until lamb is very tender, 1 to 1 1/2 hours.
• Season with salt to taste and enough sugar for stew to taste slightly sweet (up to 1 tablespoon). Boil until most of excess liquid is reduced and lamb is coated with thickened sauce, 15 to 25 minutes. Do not eat bay leaves.

POT-ROASTED LEG OF LAMB

Steps:

• 1. Prepare the almond-poppy seed and the onion pastes. Prepare the fried ginger, if using. Carefully trim off the white membrane from the surface of the meat and, with a long-pronged barbecue fork or a thin knife with a pointed tip, prick it thoroughly all around to the bone, until all the fibers are broken.2. In a bowl, mix together the onion and almond pastes, garam masala, nutmeg, mace, cayenne pepper, and salt and smear well over the surface of the meat. Then prick again to ensure that the paste penetrates inside the meat. Save any leftover seasoning mixture. Tie the meat with a string if it seems to befalling apart. Place in a large bowl, cover with plastic wrap, and marinate in the refrigerator at least 4 and up to 48 hours.3. Place the marinated lamb in a large, heavy sauce-pan. In another small saucepan heat the ghee, cinnamon, bay leaves, and fennel seeds until sizzling, then pour slowly over the lamb, making sure the spices oil covers the entire surface well before settling to the bottom of the pan.4. Cover the lamb and cook over medium heat until all the juices evaporate, about 30 minutes. Reduce the heat to low, turn the lamb over, add the reserved marinade plus 1/4 cup of the asafoetida-water and scrape to mix in any spices that stick to bottom of the pan.5. Reduce the heat to low, cover the pan, and cook about 1 hour until the lamb starts to soften, adding the remaining asafoetida-water as the juices dry up.6. Continue to cook in this manner, turning the lamb to cook each side, scraping the pan, and adding 2 to 3 tablespoons water whenever the juices dry up, until the lamb takes on a rich, well-browned color all around and becomes fork-tender, 60 to 90 minutes. (Start testing after an hour, then check every 10 minutes until the meat is soft.)7. Transfer to a serving platter, top with the crispy fried ginger and all the other garnishes (if using), and serve.VARIATION: Alternately, starting from Step 4, place the lamb in an ovenproof dish along with all the juices and scrapings (add some water to the pan to loosen the scrapings) and roast at 300°F until spoon-soft, about 2 hours.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATOES WITH ROASTED POPPY SEEDS

Steps:

• Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
• Carefully roast them until they are just a shade darker.
• Remove from pan and cool.
• In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
• When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
• Stir in the turmeric powder and immediately potatoes and salt.
• Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
• Cover and reduce to low heat.
• Cook for a further 15 minutes until potatoes are tender.
• Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
• Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
• Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
• Goes well with pooris or chapatis.

MUGHLAI CHICKEN WITH ALMONDS AND RAISENS

Steps:

• Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
• Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
• In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
• Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.
• Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.