Recipe

Lamb And Potato Bori Recipe

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Ingredients

Directions

Step #1 Heat a heavy frying pan & dry roast the almons, peanuts, cashews, sesame seeds, chick peas, & onion & cook on low for 5 mins.
Step #2 Remove from pan.
Step #3 Now add the coriander seeds, cumin seeds, dried red chillies & the desicated coconut.
Step #4 Cook for 3 mins.
Step #5 Put all of the toasted nuts & spices into a mixer with the water & mix to a paste.
Step #6 Set the paste on one side & wash the mixer.
Step #7 Cut the fresh coconut into pieces & put in the mixer with 2 c of water & liquidize.
Step #8 Strain the liquid & set aside.
Step #9 Soak the tamarind pulp in 1/2 c water.
Step #10 Heat the oil In a large-ish pot & fry the cloves,peppercorns & half of the curry leaves, cinnamon, fry for 2 mins.
Step #11 Add the potatoes & salt & fry for 5 mins.
Step #12 Remove the potatoes & set aside.
Step #13 Add the sliced onions to the pot & fry for 8 mins Add the meat & fry for 5 mins.
Step #14 Add 3 c water & the curry leaves & salt to taste, cook for 40 mins over low heat/flame.
Step #15 Add the nut & spice mixture, turmeric & garam masala, the green chillies & the tamarind water.
Step #16 Stir to mix all together.
Step #17 Add the potatoes, coconut milk, coriander leaves & the mint, cook covered for 30 mins or till meat is tender.
Step #18 Serve with boiled rice & an egg curry.
Enjoy the Lamb & Potato Bori recipe

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