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Recipe by: michouka
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See below ingredients and instructions of the recipe
1/4 c Unsalted cashews 1/2 t Saffron threads
3 ea Dried hot red chilies 6 T Ghee (or melted butter)
2 ea In piece of stick cinnamon 1 c Chopped onion
1 ea 1 in cube fresh ginger 2 t Salt
1/4 t Cardamom seeds 1/2 c Unflavored yoghurt
3 ea Whole cloves 1 1/2 lb Lamb cut into 2" cubes
2 ea Large garlic cloves peeled 2 T Finely chopped coriander
2 T Poppy seed (white) 1 T Lemon juice
1 T Coriander seeds 1/4 c Boiling water
1 t Cumin seeds 1 c Cold water
To make the masala, combine the cashews, chilies, ginger and the
cold water and blend at high speed for 1 minutes. Add the
cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and
cumin. Blend again until the mixture is completely pulverized. Set
the masala aside. Place the saffron in a small bowl, pour in boiling
water and let soak for at least 10 minutes. In a heavy skillet heat
the ghee over moderate heat until a drop of water flicked into it
sputters instantly. Add the onions and, stirring constantly, fry for
7 or 8 minutes,
until soft and golden brown. Stir in the salt
and the masala, then add the yoghurt.
Stirring occasionally, cook over moderate heat until the ghee
lightly films the surface. Add the lamb, turning it about with a
spoon to coat the pieces evenly. Squeeze the saffron between your
fingers, thin stir it and its soaking liquid into the skillet.
Reduce the heat to low, cover tightly,
and cook for 20 minutes, turning the lamb cubes over from time to
time. Scatter 1/2 of the fresh coriander over the lamb and continue
cooking, tightly covered for 10 minutes more, or until the lamb is
tender. To serve, transfer the entire contents of the skillet to a
heated platter, and sprinkle the top with lemon juice and the
remaining fresh coriander.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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