Lamb and Potato Bori
- Ready In:
- 1hr 35mins
- Ingredients:
- 28
- Serves:
-
6
ingredients
- 1 1⁄2 lbs lamb, cubed fat removed
- 12 ounces potatoes, cut into large pieces
- 10 almonds
- 8 cashew nuts
- 1 tablespoon roasted peanuts
- 1 tablespoon chickpeas, roasted
- 2 teaspoons sesame seeds
- 1 onion, chopped
- 4 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 12 dried red chilies
- 6 teaspoons desiccated coconut
- 1⁄2 cup water
- 2 1⁄2 ounces fresh coconut, sliced
- 1 ounce tamarind pulp
- 1⁄2 cup oil
- 5 cloves
- 2 cinnamon sticks
- 12 peppercorns
- 15 curry leaves
- 1 teaspoon salt
- 10 ounces onions, sliced
- 3 cups water
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon garam masala
- 3 fresh green chilies
- 1⁄2 cup coriander leaves
- 1 tablespoon mint leaf
directions
- Heat a heavy frying pan and dry roast the almons, cashews, peanuts, chick peas, sesame seeds, and onion and cook on low for 5 minutes.
- Remove from pan.
- Now add the coriander seeds, cumin seeds, dried red chillies and the desicated coconut. Cook for 3 minutes.
- Put all of the toasted nuts and spices into a blender with the water and blend to a paste. Set the paste on one side and wash the blender.
- Cut the fresh coconut into pieces and put in the blender with 2 cups of water and liquidize. Strain the liquid and set aside.
- Soak the tamarind pulp in 1/2 cup water.
- Heat the oil in a large pot and fry the cloves, cinnamon,peppercorns and half of the curry leaves, fry for 2 minutes.
- Add the potatoes and salt and fry for 5 minutes.
- Remove the potatoes and set aside.
- Add the sliced onions to the pot and fry for 8 minutes Add the meat and fry for 5 minutes.
- Add 3 cups water and the curry leaves and salt to taste, cook for 40 mins over low heat.
- Add the nut and spice mixture, turmeric and garam masala, the green chillies and the tamarind water. Stir to mix all together.
- Add the potatoes, coconut milk, coriander leaves and the mint, cook covered for 30 mins or till meat is tender.
- Serve with boiled rice and an egg curry.
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