Hyderabad, the Capital City of Andhra Pradesh, has a strong Fusion of the Islamic culture and Southern Indian traditions, which are reflected in it’s cuisine.
1 teaspoon cornstarch
5 tablespoons butter or ghee
2 inch piece ginger root, peeled and chopped
7 Black peppercorns
2 onions, sliced
7 garlic cloves, chopped
5 cloves
4 Green cardamom pods
3 dried red chilies, chopped in half
2 cinnamon sticks
18 ounces boneless doing lamb, chopped
1 ¾ cups plain yogurt, whisked
16 cashew nuts, crown
1 teaspoon Tumeric
½ teaspoon salt
Melt the butter or ghee in a flameproof casserole with a tight – fitting lid over medium heat. Add the ginger, peppercorns, onions, garlic cloves, peppercorns, cardamom pods, cinnamon sticks and chilies and fried, stirring frequently, five minutes until the onions Store to soften and you can smell the aroma of the spices. Do not burn.
At the Lamb and continue frying, stirring, 10 minutes, or until it looks brown. Bring 2 ½ cups water tool boil while the lamb is cooking. Pour the boiling water into the pan, stir. Cover the pan, reduce the heat to low, and simmer 55 minutes to one hour until the meat is tender
Mix food yogurt, cashew nuts, corn starch, salt, and Tumeric enable, then stir into the lamb mixture and simmer, uncovered, three minutes. Bring ½ cup water to a boil and stare into the Lamb. Simmer two minutes longer, or until droplets of oil appear on the surface. Served with Pulao Rice ( see pulao rice recipe) with peas and mint yogurt chutney ( see chutney recipe).
Cuisine Writer
