Recipe for lamb peshwari?

Answer 1

http://www.hub-uk.com/foodpages36/1780.htm

Answer 2

lamb peshwari

2 pound lean lamb, skin and fat removed
3 tablespoons minced fresh ginger
3 tablespoons minced garlic
rind of 1 lemon
5 tablespoons fresh lemon juice
2 teaspoons cumin seeds
6 cardamoms
1 x 1 inch cinnamon stick
6 cloves
1 teaspoon ground turmeric
1 tablespoon garam masala
2 teaspoons cayenne pepper
salt to taste
2 cup plain yogurt
1 cup whole unpeeled almonds
4 tablespoons brown sugar
1 tablespoon saffron threads, soaked in 2 tablespoons of boiling water
lemon wedges and sprigs of parsley

Method

Prick the lamb all over with a fork and make about 12 to 15 deep cuts.
Blend the ginger, garlic, lemon rind, lemon juice, cumin, cardamom, cinnamon stick, cloves, turmeric, garam masala, cayenne pepper and salt in a food processor or a blender to a fine paste. Transfer it to a large non-reactive baking dish.
Add the lamb to the mixture of spices and rub the paste all over the lamb and spread it evenly over it. Cover and refrigerate it for 2 hours.
Combine yogurt with the almonds and 2 tablespoons of brown sugar. Pour the mixture over the lamb and cover and refrigerate for another 2 hours.
Preheat oven to 400°F.
Sprinkle the remaining sugar and bake, uncovered for 30 minutes.
Cover and lower the temperature to 350°F and cook for 2 1/2 hours, basting occasionally.
Sprinkle with the saffron water and cook for another 30 minutes, or until very tender and fully cooked.
Remove the meat from the baking dish, carve the thick slices, pour the sauce over it and serve it hot garnished with lemon wedges and parsley.

Answer 3

PESHAWARI MUTTON RECIPE

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds


Wash and cut the mutton into 11/2" cubes.

Take off and cut the onions.

Cut the tomatoes.

Roast the whole spices separately and grind everything coarsely.

Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.

Mix in the cut ginger-garlic.
Mix well.
Mix in coarsely ground masala powder.

Stir fry for half a minute, stirring all the time.

Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.

Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.

Stir fry till oil leaves the masala.

Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.

Stir fry till the mutton is fully done.

Adjust the flavor and serve hot decorated with coriander leaves.

Answer 4

http://www.angelfire.com/country/fauziaspakistan/peshawarikabab.html