Lamb and Potato Bori
- Ready In:
- 1hr 35mins
- Ingredients:
- 28
- Serves:
-
6
ingredients
- 680.38 g lamb, cubed fat removed
- 340.19 g potatoes, cut into large pieces
- 10 almonds
- 8 cashew nuts
- 14.79 ml roasted peanuts
- 14.79 ml chickpeas, roasted
- 9.85 ml sesame seeds
- 1 onion, chopped
- 19.71 ml coriander seeds
- 9.85 ml cumin seeds
- 12 dried red chilies
- 29.57 ml desiccated coconut
- 118.29 ml water
- 70.87 g fresh coconut, sliced
- 28.34 g tamarind pulp
- 118.29 ml oil
- 5 cloves
- 2 cinnamon sticks
- 12 peppercorns
- 15 curry leaves
- 4.92 ml salt
- 283.49 g onions, sliced
- 709.77 ml water
- 2.46 ml turmeric
- 2.46 ml garam masala
- 3 fresh green chilies
- 118.29 ml coriander leaves
- 14.79 ml 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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