RECIPES OF PAKISTAN

Ingredients

50 gm

1/2 medium

1/2 kg

1/8 liter

1/4 tsp

25 gm

1/2 large

1 1/2 cloves

1 1/2 inch

1/2 sprg

1/2

1

1/4 tsp

1/2 tbsp

1 tsp

1/2 tsp

2

1/4 inch

3 pods

12

1/2 tsp

Ghee or melted butter

Onion

Boned lean lamb

Yoghurt

Saffron threads

Slivered almonds

Onion

Garlic

Fresh ginger

Coriander leaves

Mint sprig

Green chillies

Turmeric

Whole coriander seeds

White poppy seeds

Whole black cumin seeds

Cloves

Cinnamon

Cardamom

Blanched almonds

Salt

1. Chop the onions fine
2. Cut the lamb into 1/2x2-inch pieces
3. Soak the saffron threads for 20 minutes in 2 tablespoons of boiling water
4. Fry the slivered almond lightly
5. Peel and chop the ginger
6. Heat half the ghee (or melted butter) in a large saucepan
7. Add the medium sized onion and fry, stirring occasionally, for about 8 minutes or until it is golden brown
8. Add the meat and the yoghurt and stir to mix
9. Cover the pan, reduce the heat to low and simmer the lamb about for 20 minutes
10. Preheat the oven to 175 degrees C (or 350 degrees F)
11. Put large onion, garlic, fresh ginger, coriander leaves, mint sprig, green chillies, turmeric, whole coriander seeds, white poppy seeds, whole black cumin seeds, cloves, cinnamon, cardamom, blanched almonds and salt into an electric blender
12. Add 2 tablespoons or more of water or yoghurt and blend until the mixture forms a puree
13. Heat the remaining ghee (or melted butter) in a flameproof casserole
14. Add the puree (spice paste) and fry, stirring constantly, for 5 about minutes
15. Add a spoonful of water and stir until the butter is separated from the spices
16. Add another spoonful of water and fry for a minute
17. Add the meat and yoghurt mixture and stir to mix
18. When the mixture comes to the boil cover the pan tightly and place it in the oven
19. Reduce the heat to 140 degrees C (275 degrees F) and cook for about 1 hour
20. Remove the casserole from the oven
21. Stir in the saffron with the soaking water and the slivered almonds
22. Increase the heat of the oven to 150 degrees C (300 degrees F) and return the casserole uncovered for about 30 minutes or until the lamb is tender

Serve hot with golden Indian Rice Pilau (seasoned with cinnamon, turmeric and cardamom)