Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 11-Nov-2008 14:14 Email | Share | Bookmark
Lamb Mughlai


A delicately flavoured lamb curry. Rather like a smooth korma.

Lamb Mughlai

200 g lamb, cubed
1 bay leaf
1 cinnamon stick
4 cloves
2 cardamoms

1 small knob of ginger
5 green chillies
2 garlic
(these 3 ingredients will need to be processed into paste)

1 tbsp cashewnut paste
1/2 cup yoghurt
a pinch of saffron strands
1 hard-boiled egg (optional)
salt and pepper, to taste

Heat oil in a wok. Add the cinnamon, cardamons, cloves and bay leaf and saute for about 30 seconds, or until fragrant.

Add in the ginger, garlic and chillie paste and cook thoroughly.

Add the yoghurt and lamb and cook on reduced heat for about 30 minutes.

When meat is tender, add the cashewnut paste, salt, pepper and saffron. Stir briefly and remove from heat.

Serve garnished with a hard-boiled egg over hot steaming white rice.

My latest art take on dutch landscape and Impressionistic painting of a waterlilly....

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