Korma Sadah (Simple Indian Braised Mutton)
casseroles, indian, lamb, main dish
1 1/2 lb boned mutton or lamb
2 1/2 inches ginger root; peeled
5 shallots
6 cloves
5 garlic cloves
2 oz coriander or parsley leaves
1/4 teaspoon salt
4 oz clarified butter
1/2 teaspoon dried basil
5 fl oz yoghurt
1 pinch mace (generous)
1 tablespoon chives; chopped
1/2 teaspoon paprika
Wipe meat with a damp cloth and pat dry. Cut into almond sized pieces. Grind the ginger with peeled shallots and garlic and the cloves. Mince the coriander (or parsley) leaves and mix with the ginger mixture, a scant quarter of the butter, and the salt to make a paste. Rub this into the meat pieces. Heat half the remaining butter in a heavy pan and put in the meat. Cok and stir till dry. Aromatize with basil and beaten yoghurt. Boil until dry (boiling such small pieces of meat is permissable, for the inside and outside are cooked simultaneously). when dry and sticking a little to the saucepan, enrich with the remaining butter, mace and chives. Cook gently until brown, then raise heat, stirring all the time until meat is well reddened. If the meat is not yet tender, add a sprinkling of water, and dry off; repeat, if necessary. Add paprika, mix well. Place, covered, in a slow oven for 25 minutes. Serve. Recipe Dharamjit Singh "Indian Cookery" MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 01 Mar 97 National Cooking Echo Ä
Yield: 6 servings