субота, 09. септембар 2017.

Jagnjeći KormaKari *Lamb Korma Curry


Scroll down for recipe in English

Još jedan kari. Od mesa sam koristila jagnjeći vrat. Ja sam imala gotovu pastu za korma kari, a za vas sam izlistala sve sastojke da je možete napraviti i sami.

Sastojci

1/2 kašičice mlevenih karanfilića
1 kašičica zrna bibera
5  zelenih zrna kardamoma
1 Kašikaa zrna korijandera
1 kašičica zrna kima (cumin)
5 Kašika kanolailisusam ulja
3 crna luka , srednje veličine
2 čena belog luka
1 Kašika djumbira u prahu
2 kašičice kurkume
1 kašičica aleve paprike
1 štapić cimeta
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4 velika paradajza
1 kg jagnjećeg vrata
2 1/2 šolje vode
 1 1/3 šolje Grčkog jogurta
so



Priprema

Korma kari pasta

Izmeljemo seme korijandera, kardamoma, bibera i karanfilića

Izdinstamo crni luk, u tiganju sa poklopcem, na niskoj temperaturi oko 10 minuta. Dodamo kurkumu, kim papriku i cimet. Zatim uspemo izmlevene začine , promešamo i dinstamo još oko 2 minuta.
Dodamo djumbir i sitno iseckan beli luk.

Uspemo isečen paradajz i dinstamo oko 4 minuta.Dodamo meso dobro promešamo i dinstamo još 4 minuta

Uspemo vodu i jogurt i dinstamo sve još oko 2 sata. Promešamo svakih 15 minuta..

Služimo uz basmati kuvani pirinač.



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Lamb Korma Curry




Another nice lamb curry. This time with inexpensive lamb necks. I used ready Korma curry paste, but for one that can not find it, listed ingredients to make it at home.

Ingredients




  • 8 whole cloves (or 1/2 teaspoon ground cloves)
  • 1 Tbsp black peppercorns (or 4 teaspoons ground pepper)
  • 5 green cardamom pods (or 1/2 teaspoon ground cardamom)
  • 1 Tbsp coriander seeds (or 3 1/2 teaspoons ground cardamom)
  • 1 heaping teaspoon cumin seeds (1 1/2 teaspoons ground cumin)
  • 5 Tbsp of light sesame oil or canola oil
  • 3 medium yellow onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1 heaping Tbsp grated ginger
  • 2 teaspoons turmeric
  • 1 heaping teaspoon paprika
  • 1 stick of cinnamon, ground, or 1 teaspoon of ground cinnamon
  • 4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters
  • 1 kg lamb necks 
  • 2 1/2 cups water
  • 1 1/3 cups full-fat plain yogurt (can use Greek style)
  • Salt


  • Create

    Grind and crush the spices: Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.
    2 Cook the onions, add spices: Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes.
    Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika, and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.


    Add the tomatoes (with their juices) to the pot and bring to a simmer.  Cook for 4 minutes.
    4 Add the lamb pieces to the pot, stir to coat with the spices, onions, and tomatoes, and let cook for 4 minutes.
    5 Stir in the water and yogurt and mix well. Add salt to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender.

    Serve with basmati rice and/or flatbread.



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