Dhaniwal Korma (Lamb in a yogurt based gravy)
Ingredients
- 1 kg: Leg of lamb
- 1 cup: Cooked yogurt
- 1 cup: Desi ghee
- 12 ½ cups: Water
- 1/3 cup: Onion
- 1 tsp: Garlic
- 8 : Cardamoms
- 4 : Cloves
- ¼ tsp: Saffron
- ½ tsp: Turmeric Powder
- 1 ½ tsp: Coriander
- ¼ tsp: Black pepper
- 3 tbsp: Green coriander (chopped)
- Salt
Method
- Boil the water in a deep pan; add the meat and bring the water to a
boil again. Blanch for 2-3 minutes and then drain the water. Cool the
meat and wash under cold running water. Keep aside.
- Put the blanched meat in a pan; add the pure ghee, onion puree,
garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric
and coriander powder. Mix well and cook until the ghee separates from
the mixture. Add just enough water so that when the meat is tender, very
little water remains. Sprinkle the black pepper powder and stir.
- Serve hot, garnished with coriander leaves.
Note: For the cooked yogurt whisk 2 cups
yogurt until very smooth. Add ½ cup water and whisk again to blend it
well. Pour this mixture into a round-bottomed pan and put it on high heat.
Stir constantly till the mixture comes to a boil. Then reduce the heat to
low, stirring occasionally, until the mixture is reduced to half its
original quantity and its color has changed to off-white.
