Dhaniwal korma of the Wazwaan cuisine is an easy, light and aromatic lamb curry; ideal for weekend meals. I serve it with Peshawari Naan.
1 kilo lamb meat, cut in pieces (leg of lamb)
2½ litre water
½ cup desi ghee (clarified butter) – I used 3 tbsp
80 mls onion puree (2 large onions would yield the approx amount)
1 tsp garlic paste (I used 2 tsp)
8 green cardamoms
¼ tsp saffron strands
Salt to taste
1 cup cooked yogurt (recipe give below)
½ tsp turmeric
1½ tsp coriander powder
¼ tsp black pepper powder
3 tbsp chopped cilantro (hara dhaniya)
For the cooked yogurt:
Whisk 2 cups yogurt until very smooth.
Add ½ cup water and whisk again to blend it well.
Pour this mixture into a round thick bottom pan and put it on high heat.
Stir constantly till the mixture comes to a boil.
Then reduce the heat to low, stirring occasionally, until the mixture is reduced to half its original quantity.
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