Badami Murgh Korma with Beetroot Carpaccio, with Fragrant Basmati Rice and Hot Naan
Total Time4 hours hrs 45 minutes mins
Servings: 5 people
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
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.
Serving: 100g | Calories: 185kcal | Carbohydrates: 14.5g | Protein: 7.4g | Fat: 10.8g