Aachar Korma

Description

 * Ethnicity - Punjabi, North Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * Lamb leg 1 kg.
 * turmeric ½ TSP.
 * mustard oil 4 TSP.
 * Onions(sliced) ¾ cup
 * Red chilies whole 8 nos.
 * mustard seeds 1 TSP.
 * Cloves 5 nos.
 * asafoetida A pinch
 * Red chili powder 1 TSP.
 * cumin seed 1 TSP.
 * Kalongi 1 TSP.
 * Jaggari 25 gms.
 * ginger(shredded) 15 gms.
 * garlic(chopped) 10 flakes
 * lemon juice 2 tbsp.
 * Yoghurt 1 cup
 * ghee ½ cup
 * Salt to taste

Directions

 * 1) Clean, debone and cut into 1-inch pieces. Put in a vessel, add tumeric, salt and 1.5 litres of water, bring to boil, cover and simmer until tender. Drain and reserve the stock.
 * 2) Heat mustard oil to smoking, reduce heat to medium and add ghee. Then add sliced onions and saute until brown. Remove onions for garnishing.
 * 3) In the same fat fry red chilis till black, remove and discard the chilis. Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
 * 4) Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger and garlic, fry till the lamb becomes brownish.
 * 5) THen add the reserved stock and lemon juice and simmer for a minute.
 * 6) Remove the vessel from the fire, add yoghurt, stir and return to heat and fry until the fat leaves the masala. Adjust the seasoning.
 * 7) Serve garnished with fried onions.