Lamb And Potato Bori

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lamb, cubed fat removed
• 12 ounces potatoes, cut into large pieces
• 10 almonds
• 8 cashew nuts
• 1 tablespoon roasted peanuts
• 1 tablespoon chickpeas, roasted
• 2 teaspoons sesame seeds
• 1 onion, chopped
• 4 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 12 dried red chilies
• 6 teaspoons desiccated coconut
• 1/2 cup water
• 2 1/2 ounces fresh coconut, sliced
• 1 ounce tamarind pulp
• 1/2 cup oil
• 5 cloves
• 2 cinnamon sticks
• 12 peppercorns
• 15 curry leaves
• 1 teaspoon salt
• 10 ounces onions, sliced
• 3 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 3 fresh green chilies
• 1/2 cup coriander leaves
• 1 tablespoon mint leaf

Recipe

• 1 heat a heavy frying pan and dry roast the almons, cashews, peanuts, chick peas, sesame seeds, and onion and cook on low for 5 minutes.
• 2 remove from pan.
• 3 now add the coriander seeds, cumin seeds, dried red chillies and the desicated coconut. cook for 3 minutes.
• 4 put all of the toasted nuts and spices into a blender with the water and blend to a paste. set the paste on one side and wash the blender.
• 5 cut the fresh coconut into pieces and put in the blender with 2 cups of water and liquidize. strain the liquid and set aside.
• 6 soak the tamarind pulp in 1/2 cup water.
• 7 heat the oil in a large pot and fry the cloves, cinnamon,peppercorns and half of the curry leaves, fry for 2 minutes.
• 8 add the potatoes and salt and fry for 5 minutes.
• 9 remove the potatoes and set aside.
• 10 add the sliced onions to the pot and fry for 8 minutes add the meat and fry for 5 minutes.
• 11 add 3 cups water and the curry leaves and salt to taste, cook for 40 mins over low heat.
• 12 add the nut and spice mixture, turmeric and garam masala, the green chillies and the tamarind water. stir to mix all together.
• 13 add the potatoes, coconut milk, coriander leaves and the mint, cook covered for 30 mins or till meat is tender.
• 14 serve with boiled rice and an egg curry.