Golden Lamb Curry

Woman's Era - - Child Challenges -

Kun­dan means Gold and Kaliya means Meat.


2 inches – 600 gm lamb (bone­less), cubed 200 gm onions (sliced) 15 gm ginger paste 15 gm gar­lic paste 60 gm curds, whisked 60 gm cashew nut paste 60 gm fresh cream 100 gm clar­i­fied but­ter 1 gm saf­fron strands steeped in warm milk paste of whole garam masala 2 cloves 3 green car­damom 2 black car­damom 6 black pep­per­corn 1 gm mace 1 inch stick cin­na­mon salt to taste

For pow­dered masalas:

1 tsp co­rian­der pow­der 1/4 tsp yel­low chilli pow­der 1/4 tsp turmeric pow­der

For sprin­kling:

1 tsp screw pine wa­ter (kewra wa­ter)

For gar­nish­ing:

2 tsp rose petals 2 tsp musk melon seeds, lightly toasted 2 sheets gold leaf 4 egg yolks


Wash the lamb pieces and blanch them in boil­ing wa­ter to re­move the dirt and im­pu­ri­ties.

Peel and slice onions, fry them till golden brown.

Heat ghee, add lamb pieces, the fried onion, ginger and gar­lic paste, curd and sauté for about 1012 min­utes. Now add the paste of whole garam masala, add wa­ter to cover the pieces and cook till the lamb is ten­der.

Add the pow­dered masalas and sauté.

Re­move the lamb pieces, strain the gravy through a muslin cloth. Add fresh cream, cashew nut paste to the gravy. Add saf­fron and ad­just the con­sis­tency of the gravy. Add the lamb pieces into the gravy and cook for some time. Sprin­kle screw pine wa­ter. Ad­just the sea­son­ings, if re­quired. Trans­fer into Mi­crowave safe bowls, place the egg yolks on top and heat it for 45 sec­onds.

Serve hot gar­nished with gold leaf, rose petals and muskmelon seeds.

Prepa­ra­tion time: 20 min­utes Cook­ing time: 1 hour Serves: 4

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