Thai Herbal Chicken

Thai Herbal Chicken
Ingredients
Chicken (With Bone) 500 grams
Garlic 4-5 cloves
Lemon Grass 1 strand
Lemon Leaves 1-2
Basil 1/3 tsp
Coriander (Strands Only) ½ cup
Whole Coriander ½ tsp
Cumin Seeds ½ tsp
Soya Sauce 1 tbsp
Fish Sauce 1 tbsp
Crushed Black Pepper ½ tsp
Thai Red Chili 2-3
Olive Oil 1 tbsp
Salt to taste

Method
Take ½ tsp of coriander seeds, ½ tsp of cumin seeds and roasted on tawa pan. Take a blender add 4-5 cloves of garlic, 1 strand of lemon grass, 1-2 lemon leave, 1/3 tsp of basil, ½ cup of coriander strands only, ass 1 tbsp of soya sauce, 1 tbsp of fish sauce , ½ tsp of crushed black pepper and add roasted cumin seeds and coriander seeds, 2-3 thai red chilies and blend it all and make a mixture. Now take a cooking pan add 1 tbsp of olive oil, heat the oil and add chicken add fry. At last add all the mixture and as required water for gravy and steam the chicken until its done and gravy is thick when its done take it out in a serving platter and serve it.

Delicious Tepenyaki Chicken

Tepenyaki Chicken

Ingredients
Chicken (Slice) ½ kg
Chopped Garlic 1 tbsp
Finely Sliced Onion 1
Finely Sliced Carrot 1
Finely Sliced Cabbage ½ cup
Mushrooms 1 cup
Brown Sugar 2 tsp
Soya Sauce 2 tbsp
Crushed Black Pepper ½ tsp
Honey 2 tsp
Oil 3-4 tbsp
Salt to taste
Sesame Seeds for garnish

Method
Take a cooking a pan add 3-4 tbsp of oil add 1 tbsp chopped garlic and fry. Now add ½ kg of chicken and and fry. Now add to taste salt , ½ tsp crushed black pepper, 2 tbsp of soya sauce , 1 cup of mushrooms , 2 tsp of honey mix it well 5-7 minutes stir fry. Now add 2 tsp of brown sugar and mix it well cook till the chicken is tender and dish out the chicken. Now 1 finely sliced onion, 1 finely sliced carrot, ½ cup of finely sliced cabbage, and as required salt add ½ tsp of crushed black pepper and stir fry the all the vegetables. Now heat the sizzling platter add vegetables and chicken mixture and garnish with sesame seeds oil and serve it .

Tawa Chicken Wings

Tawa Chicken Wings
Ingredients: Chicken Wings 750-1000 gm
Garlic (chopped) 2 tsps Ginger (chopped) 1tbsp Tara Garam Masala 2tsps Red Chili (Crushed) 2tsps Salt 1tsp Turmeric 1/2tsp Red Chili Powder 1tsp Yogurt 1/4 cup Tomatoes (chopped) 1 cup Oil 1/2 cup Fenugreek 2tsp Garnish: Coriander (chopped) 2tbsps Green Chilies (chopped) 4-5 Onion (chopped) 2 tbsps Mint leaves (chopped) 2 tbsps Lemon 3-4 1tbsp ginger chopped

 Method: Heat the oil on tawa, Add chicken wings with garlic and ginger and fry until light golden brown. Add tomatoes, yughert, and all spices, covered and cooked until chicken wings are done and masala separates oil. Serve hot with garnish.

Stewed Chicken Thighs

Stewed Chicken Thighs

Ingredients
Chicken Legs (Pieces) ½ kg
Garlic Paste 1 tbsp
Onion (Sliced) 1
Chopped Tomatoes 3-4
Crushed Black Pepper ½ tsp
Thyme 1/3 tsp
Vinegar 1 tbsp
Olives ½ cup
Mushrooms ½ cup
Brown Sugar 2 tbsp
Crushed Carrot 1
All Purpose Flour 1 cup
Butter 2 tbsp
Olive Oil 1 tbsp
Salt to taste method

Take a mixing bowl add 1 cup of all purpose flour, 1/3 tsp of thyme, to taste salt, ½ tsp of crushed black pepper mix it well take ½ kg leg piece and take 1 tbsp of all purpose flour and coat it and fry. Take a cooking pan 1 tbsp of 1 tbsp olive oil, 2 tbsp of tbsp of butter , 1 onion and 3-4 chopped tomatoes and fry. Then 1 chopped carrot, 2 tbsp of brown sugar, ½ cup of mushroom, ½ cup olives , 1 tbsp of vinegar, and add to taste and roasted mix it well now add fried leg pieces mix it well and take it out in a serving platter and serve it with French bread.

Khary Masaly K Pasandy

Khary Masaly K Pasandy
Ingredients
Pasanday                                 ½ kg
Garlic Paste                                 1 tbsp
Finely Chopped Onion                         2
Whole Pepper Corns                         1 tsp
Cumin Seeds                                 1tsp
Black Cardamoms                             3-4
Cinnamon                                 2-3 sticks
Cloves                                     4-5
Bay Leaves                                 2-3
Crushed Red Chili                             1 tbsp
Green Chilies                                 5-6
Coriander                                 ½ bunch
Ginger (Finely Julian)                         1 inch piece
Oil                                         4-5 tbsp
Salt                                         to taste

Method
Take a cooking pan add 4-5 tbsp of oil add 1 tsp of whole black pepprt corns, 1 tsp of cumin seeds, 3-4 green cardamoms, 4-5 cloves, 2-3 bay leaves, mix it well when its popping then add 2 finely chopped onion add 1 tbsp of ginger garlic paste and fry when its brown then add ½ kg of pasanday and roasted add 1 tbsp of crushed red chili, mix it well roasted. When its cook and tender add ½ bunch of coriander, 5-6 green chilies, steam it when it’s done take it out in a serving dish and serve it.

Spicy Khara Masala Murgh

KHARA MASALA MURGH

Ingredients:
Chicken 1 kg
Yogurt 375 gms
Onions Paste 250 gms
Whole Cumin Seeds 1tsp
Whole Black Pepper 1 tsp
Turmeric Powder 1 tsp
Button Red Chilies 15
Finely Chopped Ginger 1 tbsp
Salt 1 tsp
Green Chilies 6
Coriander Powder 2 tsp
Garlic Cloves 6
Oil ½ cup
Garam Masala Powder 1tsp

Method:
• In a pan, heat oil add onions paste, chicken and fry well.
• Now add sugar, whole cumin seeds, whole black pepper, turmeric powder, button red chilies , salt, coriander powder, garlic cloves and cover it.
• When dries water add beaten yogurt and fry.
• After this, for making gravy add as required water and fry for 10 minutes.
• Removes from the stove, garnish with finely chopped ginger, garam masala powder, green chilies and serve it.

Sizzling Chicken

Sizzling Chicken

Ingredients:
Chicken                                 300 grams
Salt                                     ¼ tsp
White pepper                        ¼ tsp
Soya Sauce                             1 tbsp
Corn flour                            3 tbsp
Flour                                 2 tbsp
Egg                                     1
Ingredients for sauce:
Chili sauce                             2tbsp
Sweet and sour sauce                    3 tbsp
Oil                                    ¼ cup
White Pepper                        ¼ tsp
Vinegar                                1 tbsp
Soya sauce                            1 tbsp
Stalk                                1 cup
Salt                                    ¼ tsp  
Garlic (crushed)                        1 tsp
Green Chilies (finely chopped)            2
Spring Onion leaves (thinly sliced)        ½ cup
Corn flour                            1 tbsp

Method:
Marinate chicken with salt, white pepper, soya sauce, corn flour, flour and egg  .Mix well, then deep fry for 5 minutes and remove
For Sauce
Heat oil, add garlic till slightly brown, add chopped green chilies with all the seasoning and stalk lastly add corn flour paste fried chicken. Serve on a sizzler, garnish with spring onion leaves.

Delicious & Spicy Qeema Macaroni

Qeema Macaroni

Ingredients:
Mutton mince 1/2 kg
Boiled macaroni 2 cups
Onions (sliced) 2
Tomatoes (pureed) 3
Cumin seeds 1 tsp
Ginger-garlic paste 1 tbsp
Red chili powder 2-1/2 tsp
Turmeric powder 1/2 tsp
Coriander-cumin powder 1 tsp
Sambhar masala (optional) 1 tsp
Garam masala powder 1 tsp
Salt to taste
Oil 2 tbsp
Coriander leaves (chopped) 2 tbsp

Method:
Heat oil, add cumin seeds and allow to splutter. Add the sliced onions and fry to golden brown. Add ginger-garlic paste and sauté well. Add red chili powder, turmeric powder, coriander-cumin powder, sambhar masala, garam masala powder, salt and sauté for a minute. Add the pureed tomatoes and cook. Add the mince and sauté for 5 minutes. Let it cook till done. Fold in the boiled macaroni. Stir in the coriander leaves.

Spicy Dry Beef Chilies

Dry Beef Chilies

INGREDIENTS:

Beef (Under cut) 1- ½ kg

Green Chilies 10-15

Soya Sauce 1 tsp

Corn Flour 1 tsp

Crushed Black Pepper 1 tsp

Crushed White Pepper 1 tsp

Sugar 1 tsp

Chicken Cubes mixed with Flour 1 tsp

White Vinegar 2 tbsp

Garlic 8 cloves

Salt  to taste

Oil 4 tbsp

Sesame Oil Few drops

METHOD:

With sharp knife cut 1- ½ kg undercut into fillets. Then add salt as required in these fillets, 1 tsp sugar, 1 tsp crushed black pepper, 1 tsp crushed white pepper, 1 tsp soya sauce, 2 tbsp vinegar, 8 garlic cloves, 1 tsp corn flour and 1 tsp chicken cubes (mixed with flour) and mix it properly and keep it for 30 minutes.

Now in a pan heat 4 tbsp oil and stir fry it on low heat. When water evaporates, then in another frying pan add 1 tbsp oil and stir fry 10-15 green chilies and add it in the meat and cook it for a while.

In the end, add few drops of sesame and serve it hot.

Tasty Chicken Hakka Noodles

Chicken Hakka Noodles

Ingredients :
Hakka Noodles( boiled and drained) 2 cup
Garlic (chopped) 2 tsp
Chicken Cubes Boiled ½ kg
Red Chilies 3
Sliced Spring Onions 2-3
Capsicum Sliced 1
Soya Sauce 1 tbsp
Ginger (chopped) 1 piece
Carrot 1
Vinegar 1/2 tsp
Oil 1 1/2 tbsp
Salt to taste

 Method:

Grind red chilies, ginger and garlic.Heat oil in a pan, add the chili-ginger-garlic paste and fry for a minute. Now add capsicum and carrot and fry them slightly. add spring onions, saute, now add the soya sauce and chicken pieces and mix them well. Add boiled and strained noodles and salt and stir to mix them well. Finally add vinegar and serve.

Easily lose weight by your diet plan

Easily lose weight by your diet plan



In today’s world weight loss is very big problem for every second person. Everyone wants to get smart specially women’s, but beside smartness heavy weight can cause you many diseases such as diabetes, joints, walking problem, breathing problem when you walk or run or doing any heavy work. Weight loss comes down to burning more calories than you take in. You can do that by reducing extra calories from food and beverages, and increasing calories burned through physical activity. If you have serious health problems because of your weight, your doctor may suggest weight-loss surgery or medications for you. In this case, you and your doctor will need to thoroughly discuss the potential benefits and the possible risks.

Losing weight is not so easy if you are not prepared mentally, you need to set your goal make a tight schedule, divide your extra time for exercise, calculate calories you intake daily, how much calories you have to burn.

Here is couple of tips for your weight loss.

1. Subtract sweets or sugar added things like tea, sweets, chocolates, pastries, beverages, carbonated drinks and other sweet dishes.

2. Don’t take too much meat, chicken, rice, potatoes and other fatty things.

3. Make your diet plan

4. Eat boil vegetables atleast 7 times a week,

5. Instead of chicken soup take chicken stock

6. Every morning when you wake up take warm cup of water add one table spoon honey and squeeze one lemon stir it well and drink it before our breakfast. Do this every morning

7. Exercise is must you need to start walking and running every day.

8. Don’t take water after every meal you take. Take before and in the middle of your meal.

9. Take fresh juices only.

10. Stop taking fast foods like burgers, shawarmas, take salads and herbal tea every time.

What to take in every meal when you have flu?

What to take in every meal when you have flu?

In winter season a lot of people complaint about having flu, cough or fever. Having flu is disaster for everyone but especially to those who are working, mother who feed their babies must take care and try to get rid of flu soon. Cough to sore throat, nasal congestion, aches and chills can cause a world of misery. If you tried every home remedies then you should go for a checkup.

Here are couples of home remedies which you need to do after every meal you take.

Drinking:-

Drink a lot of water from morning till night, when woke up take a warm shower, which will keep your body moist and can open your nasal cavities. In case of sore throat take goggles of salt water, add two tablespoon of salt in half warm water and goggle it. This should be done after waking and before going to bed. Take a cup of green tea, add one tablespoon honey and squeeze one lemon, stir it well and take it after every meal. Take a lot of fluids, water, juices, soda, carbonated drinks are fine but you need to stay away from caffeinated drinks. You must observe your urine for confirmation that you are taking enough fluids. Your urine should be pale yellow or almost colorless.

Lunch:-

                In lunch take warm cup of chicken soup or you can take chicken stock by adding salt and black pepper to your taste, chicken soup help with the symptoms of upper respiratory tract infections like flu, beside this chicken soup is healthy and enriched with enough calories which don’t let you feel dizzy.

                Don’t take raw vegetables like carrot, radish, cucumber etc these are cold vegetables.

Rest:-

                Rest is more important than your diet, you should take more rest so that your body can fight with the infections, when you feel you can walk do it, or exercise but don’t get much exhausted. Try to keep yourself warm.

Dinner:-

                Don’t take too much oil or fatty things, it can cause your throat more infected. Take more boiled vegetables, soups etc in case of sore throat, if you don’t have sore throat than you should take food which can keep you warm like fish, boiled egg etc. Before going to bed take herbal tea along with honey and lemon, also take warm breaths. 

Butter Chicken

Butter Chicken

Ingredients :
Boneless Chicken ½ kg
Butter 2 tbsp
Lemon Juice 2 tsp
Yoghurt ¼ cup
Cream ½ cup
Oil 2 tbsp
Onion (chopped) 1
Tomato Puree 1 cup
Cayenne Pepper 1tsp
Salt 1 pinch
Chili Powder 1 tsp
Cumin (Ground) 1 tsp
Bay Leaf 1
Black Pepper 1 pinch
Ginger-Garlic Paste 1 tbsp
Corn Flour 1 tbsp
Garam Masala 2 tsp

 Method:

Add butter, lemon juice, ginger-garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf into the saucepan. Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. Add cream and yoghurt and mix them well. Reduce heat to low and cook sauce for 10 minutes. Now add salt, black pepper and cayenne. Remove the pan from heat. Heat 1 tbsp oil. Saute chicken pieces until they get slightly brown. Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. Add a little of the prepared sauce into it and mix until chicken is coated with it. Now pour the rest of the sauce into the chicken. Mix cornflour and water well. Put this mixture into the chicken. Cook until thickened.

Delicious Beef Keri Karahi

Beef Keri Karahi

Ingredients
Beef ½ kg
Tomatoes 4-5
Raw Mangoes (Finely Sliced) 2
Ginger garlic (Chopped) 2 tbsp
Green Chilies 5-6
Crushed Red Chilies 1 tsp
Crushed Black Pepper 1/2 tsp
Crushed Fennel Seeds ½ tsp
Crushed Cumin Seeds ½ tsp
Crushed Carom 1 pinch
Dry Fenugreek ½ tsp
Oil 1 cup
Salt to taste



Method
Take a cooking add ½ cup of oil add 2 tbsp of ginger garlic (chopped) and add ½ kg of beef( slices), mix it well and fry and add as required water and cover with the lid to tender the beef. When its tender almost add 5-6 green chilies, 4-5 tomatoes, mix it well. Now add ½ tsp of crushed fennel seeds, 1 tsp of crushed chilies, ½ tsp of crushed black pepper , 1 pinch of carom seeds and add to taste salt, mix it well and roasted. Now add 2 raw mangoes( finely sliced), ½ tsp of dry fenugreek and cook. When the beef is tender and all spices are dry take it out in a serving dish and serve it.

Chicken Stock and Chicken Corn Soup Recipe

Chicken Stock Recipe

This chicken stock recipe can be used as a base for a lot of soups. So, whenever you need a good stock, you may use this recipe and feel good about yourself This is what Chinese food is all about: Food is simple yet delicious, takes less time to make so you may ave more time for yourself or enjoy with your friends and family. Chinese food ain’t called “Comfort Food” for nothing

Btw if you’re in a hurry and don’t have time to make stock then see the NOTE section of the recipe. I have given a super quick fix to it.

Oh here it goes:

Things you’ll Need:

Chicken with bone————– 8 pieces
Carrots————————- 2 diced
Spring onions——————- 2 diced, green plus white part
Ginger————————– 1 inch piece
Salt—————————– 1 tsp or according to your taste
Black pepper——————– 1/4 tsp or according to your taste
White pepper——————- 1 tsp or according to your taste
Water————————— 15 cups

How it’s made:
Throw all the items in the “Things you’ll need” section into a big pot and bring it to a boil.
Once it starts boiling, bring the flame down to medium-low and let it simmer for 1 hour.
Once it’s been cooking for one hour, take out the chicken pieces, discard the bones and shred chicken to fine bits. Keep aside.
Strain the mixture, discard the veggies or keep them separate and use them in white sauce chicken or white rice.
Your stock is ready. How easy was that.

Chicken Corn Soup

Chicken corn soup is one of the easiest and the simplest soups to make. Ideal for all those weight watchers. It’s simple, it’s easy and it won’t spoil your diet plans,



Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 5



Everyday quick, simple and easy Chicken Corn Soup recipe from Scratch.

Ingredients
Chicken pieces-- -------------------- 250 g boiled and shredded
Creamed sweet corn---------------- 1 tin or as much as you like
Salt------------------------------------- to taste
White pepper------------------------- to taste
Black pepper------------------------- pinch
Chicken stock (yakhni)------------- 10 cups
Lemon Juice-------------------------- 4 tbsp or according to taste
egg------------------------------------- 1
Soya sauce--------------------------- 3 tbsp optional
Chili sauce---------------------------- 2 tbsp optional
Corn flour solution------------------- as needed to thicken the soup

Instructions
Pour chicken stock, creamed sweet corn, boiled and shredded chicken bits, salt, black pepper and white pepper into a pot and bring it to a boil.
Once it boils, add soya sauce and chili sauce, if you like. I don't like adding them to this soup. I add them in Hot and Sour Soup, not chicken corn soup.
So anyways, once it's done, thicken it with cornflour plus water solution. Start with ½ cup of water and 2 tbsp of corn flour. Add the cornflour solution in one single stream flow from one hand while stir the soup from the other hand, so you don't get any lumps in the soup.
If the soup is not thick enough, make more corn flour solution and pour in one single stream while stirring the soup from the other. The flame at this level should be low.
Squeeze in some lemon juice, stir!
Once the soup gets the desired consistency, whisk an egg into a bowl and add it to the soup (just like the corn flour solution) in one single stream form, while stirring the soup from the other.
Serve Hot.

Notes

If you don't find creamed sweet corn, just take a regular sweet corn tin and blend it to fine bits. Don't make it all liquidy. It should be chunky yet liquidy. If I am in a hurry and I don't have chicken stock at hand, instead of using Knorr Yakhni or Chicken Stock, what I do is take a big pot, pour 10 glasses of water in it, throw in roughly chopped carrots, spring onions and ginger, salt, black pepper and white pepper along with chicken pieces. Cook on medium to ow flame for 30 minutes. Once the soup is reduced to 8 cups, I take out the chicken with bone pieces and discard the bones, shred the chicken to fine bits and set aside. Strain the whole solution, discard the veggies. Then pour the stock into a pot. Throw in chicken bits, throw in creamed sweet corn, cook for 10 minutes. Then thicken it with corn flour and add lastly add the egg. Soup ready in less than an hour

Fantastic Chicken Cordon Bleu I

CHICKEN CORDON BLEU I

"This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier."

Ingredients

4 Skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Directions
Prep: 10m | Cook: 35m |  Ready in: 45m

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Spicy Chicken Biryani

CHICKEN BIRYANI

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloved garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoon plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1(2inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoon vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1(1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoon salt

Directions

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Delicious Lamb Madras Curry

LAMB MADRAS CURRY

"This is my all time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!"

Ingredients

1 1/2 table coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
1 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cup water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Directions

Prep: 30m |  Cook: 2h |  Ready in: 2h30m

1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.