Method :
Wash and clean the coriander, mint
and spinach. Blanch the spinach in salted boiling water for 90
seconds. Allow to cool. Blend together the spinach, mint
and coriander. Keep aside. Soak poppy seeds and cashew nut in
hot water for 30 minutes. Blend to make a fine paste. Keep aside. Heat oil in a heavy bottomed pan. Sautee cardamoms and cloves till
they crackle. Add onion paste, ginger garlic
pastes and stir fry for 5-6 minutes.
Add lamb cubes and stir fry till
lamb is evenly coated. Add chopped tomatoes, yellow chili
powder, peppercorns and salt. Stir fry for 2 minutes. Add water (1 cup), bring to boil
and simmer till water evaporates. Add poppy seeds, cashew nut paste
and the blended puree. Simmer till lamb is cooked. Season to taste and remove from
fire. Drizzle cream on top and serve
hot, accompanied by boiled rice or any Indian bread.
Serves 4
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