John Myers
Contents
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Ingredients
For the Korma:
- 1 kilogram Lamb
- 100 g Almonds blanched
- 4 piece Cardamom
- 18 piece Cardamom green
- 24 piece Cloves
- 24 piece Black peppercorns
- 8 teaspoon Coriander powder
- 250 g Onions
- 1 teaspoon Salt
- 1,5 tablespoon Garlic paste
- 1 tablespoon Fresh garlic
- 250 Milliliters Yogurt
- 2 teaspoon Chili powder
- 100 Milliliters Oil
- 1 teaspoon Sugar
Rice as a side dish
- 500 g Rice
- 1 liter Water
- 1 Knife point Salt
- 6 piece Cloves
For the carpaccio:
- 3 piece Beetroot
- 2 piece Lemons
- 1 Knife point Salt
- 1 teaspoon Sugar
For the naan:
- 250 Milliliters Milk
- 2 tablespoon Yeast fresh
- 200 Milliliters Oil
- 6 teaspoon Sugar
- 2 teaspoon Baking powder
Instructions
Korma
- Dice the onion and fry in the oil until lightly brown. Then take it out and let it cool down. Now add all the spices except the sugar to the oil and add a little water so that the masala does not burn. Place the meat with the spices and mix everything well. Now fry for a while and then add 2-3 glasses of water. Then blend the cooled onion with yogurt and add to the meat. Then steam everything for two and a half hours until the meat is tender. Finally add the sugar and almonds and let simmer briefly on a low flame.
rice
- Wash the rice and bring to a boil in salted water with cloves on a high flame. Then cook on the lowest flame for about 15 minutes until the rice has absorbed the remaining water.
Carpaccio
- Cook the beetroot in water, covered, for about 1 hour and then let cool down completely. Peel the cooked beetroot and then cut into wafer-thin slices. Season to taste with the lemon juice, sugar and salt.
Naan
- Mix all ingredients, knead the dough and then let it rest for 2-3 hours at room temperature. Then form small flatbreads and bake them in the oven at 180 degrees for about 10 minutes.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 14.5gProtein: 7.4gFat: 10.8g
