Golden Lamb Curry.
Kundan means Gold and Kaliya means Meat.
Preparation Time: 20 minutes
Cooking Time: 01 hour
Ingredients and Quantity:
Lamb (boneless), cubed into 2 inches – 600 gm.
Onions (sliced) – 200 gm.
Ginger paste-15 gm
Garlic Paste-15 gm.
Curds, whisked- 60 gm.
Cashew nut paste- 60 gm.
Fresh cream- 60 gm.
Clarified butter- 100 gm.
Saffron strands steeped in warm milk- 01 gm.
Paste of Whole Garam Masala:
Green Cardamom-03 nos.
Black cardamom-02 nos.
Black peppercorn-06 nos.
Mace- 01 gm.
Cinnamon- 01 inch stick
Coriander powder-01 tsp.
Yellow chilli powder-1/4th tsp
Turmeric powder- 1/4th tsp.
For the Sprinkling:
Screw Pine Water (Kewra water): 1 tsp.
For the Garnish:
Rose petals- 02 tsp
Musk melon seeds, lightly toasted-02 tsp.
Gold leaf- 02 Sheets
Egg yolks-4 nos.
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 10-12 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.
By: Chef Reetu Uday Kugaji
Chef, Culinary Expert, Mentor, Food Blogger & Author, Hospitality and Food Consultant.
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