Saturday, January 28, 2012

Makai ka soweta Lamb and sweet corn curry

Makai ka soweta Lamb and sweet corn curry
this is a true example of regional Indian cooking using local ingredients to make a
dish that is not only unique but also appropriate for the region. the climate in most of
rajasthan and the thar Desert is arid, and, while not a lot is produced here, corn is
grown and consumed in abundance. sweet corn helps water retention in the body,
and yogurt is also cooling in a hot climate. I’ve made this recipe with lamb, but it
would work just as well with goat or mutton, if you can get some.
1/4 lb (1 kg) boned shoulder of lamb, cut into
1-in (2.5-cm) cubes
Serves 4–6
1/2 cup ghee or corn oil
1/2 tsp cumin seeds
5 green cardamom pods
4 black cardamom pods
10 cloves
2 cinnamon leaves or bay leaves
3 cups lamb stock or water
1 lb (450 g) canned sweet corn, drained and
coarsely chopped
juice of
1/2 lemon
2 tbsp chopped cilantro leaves
10 oz (300 g) plain yogurt
2 tsp ground coriander
1 tsp ground turmeric
2 tsp salt
onion paste
7 oz (200 g) onions, finely chopped
3 oz (75 g) garlic cloves, finely chopped
12 green chilies
Mix together the ingredients for the marinade. add the cubes of lamb and turn to coat, then cover
and set aside for about 15 minutes.
Meanwhile, make the onion paste by blending together the ingredients in a blender until smooth.
heat the ghee in a heavy-based pan over moderate heat, then add all the spices and the cinnamon
or bay leaves. as the spices crackle, add the marinated cubes of lamb, with the marinade, and turn up the heat to high. Cook for 12–15 minutes or until all the moisture has evaporated, stirring constantly.  Next, add the onion paste and cook for a further 10 minutes, still stirring to ensure that the paste does not stick to the pan and burn. add the lamb stock and reduce the heat. simmer for 30 minutes or until the meat is about 85 percent cooked. add the sweet corn and cook for another 10 minutes, stirring constantly. the dish is ready when the consistency is glossy. remove from the heat, adjust the seasoning, and transfer to a heated serving dish. Finish with the lemon juice and fresh cilantro. serve with steamed rice or bread.

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