2 teaspoons coriander seeds
1 cup toasted ground almonds
1 cup toasted ground cashews
2 teaspoons ground turmeric
2 teaspoons paprika
1 cup heavy cream
1 cup full fat yogurt
salt to taste
toasted sliced almonds, cashew halves for garnish
very finely diced red onion and sweet bell pepper for garnis
Heat oil in the bottom of a Dutch oven on medium high heat. Pat lamb meat dry with a paper towel, and add them to the pot and brown them on add sides. Add the spices (the first spices: the bay leaves, cinnamon, cardamom and cloves are the ones you put in with the lamb. The others later go in with the onions) and enough water to cover the meat by one inch.
Cook the meat until it is tender, but not totally.
To a smooth puree, scraping down and stirring frequently. (If the mixture won’t move through the blender blades, stir in a tablespoon or two of water to get things going.) With a rubber spatula, work the chile mixture through a medium-mesh strainer into a bowl.
W budrzecie panstwa nigdy za wiele..
wiewciu 2005-03-11 10:09:17