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Recipe
Lamb And Potato Bori Recipe
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Ingredients
1/2 c coriander leaves .
1 tsp salt .
1 oz tamarind pulp .
4 tsps coriander seeds .
6 tsps desiccated coconut .
12 dried red chilies .
1 tbsp mint leaves .
8 cashew nuts .
1 tbsp roasted peanuts .
5 cloves .
1 tbsp chickpeas, roasted .
1/2 c oil .
12 peppercorns .
1 onion, sliced .
10 almonds .
2 tsps sesame seeds .
2 tsps cumin seeds .
15 curry leaves .
12 oz potatoes, cut into large pieces .
1/2 tsp garam masala .
3 c water .
3 fresh green chilies .
1/2 c water .
2 cinnamon sticks .
1 1/2 lbs lamb, cubed fat removed .
2 1/2 oz fresh coconut, sliced .
10 oz onions, sliced .
1/2 tsp turmeric
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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