Daily Times

MUTTON KORMA

By Ally Adnan

Ingredients

Three medium onions

Half a cup of cooking oil

One and half cup of beaten yoghurt

A cup of desi ghee

A tablespoon of minced ginger

A tablespoon of minced garlic

One and a half tablespoon of salt

A tablespoon of cumin seed powder

A tablespoon of red chili powder

One and a half tablespoon of degi mirch which is a bright red chili powder

Two tablespoons of green coriander powder

Half a teaspoon of turmeric powder

A tablespoon of garam masala

Two pounds of goat leg cut into small pieces

Three cinnamon sticks

Three black cardamom pods

Six green cardamom pods

12 cloves

One and half cup of water

Half a cup of heavy cream

Two tablespoons of cashews

Two tablespoons of blanched almonds

Two tablespoons of desiccated coconut

Half a tablespoon of lemon juice

18 whole cashews

Three tablespoons of slivered almonds

Three tablespoons of golden raisins

Directions

Chop the onions finely and fry in the cooking oil on medium flame, until golden-brown in colour.

Remove the onions with a slotted spoon and spread over a paper towel.

Mix a cup of yoghurt, desi ghee, minced ginger, minced garlic, salt, cumin seed powder, red chili powder, green coriander powder, turmeric powder and garam masala together. Add goat leg and marinade for one hour in the refrigerator.

Heat the oil in which the onions were fried.

When the oil is hot, add cinnamon sticks, black cardamom pods, green cardamom pods and cloves. Cook for about half a minute.

Add marinated meat and cook on high flame for about five minutes.

Add water, bring to a boil, reduce flame to medium, cover, and let it cook for 60-75 minutes until meat is tender.

Blend fried onions with half a cup of yoghurt and add to the cooking pot. Cook uncovered on medium high flame until oil begins to separate.

Add heavy cream, stir and continue to cook on medium high flame.

Grind the almonds, cashews and coconut into a powder. Add to the pot. Continue to cook on medium high flame.

Dry roast whole cashews and slivered almonds.

When the oil separates, add lemon juice, whole cashews, slivered almonds and golden raisins. Stir once.

Turn off heat, cover and let it sit for five minutes.

The writer is based in Dallas and writes about culture, history and the arts. He Tweets at @allyadnan and can be reached at allyadnan@outlook.com

STEWED LYCHEE

By Zeenat Iqbal Hakimjee

Ingredients

Lychees

Sugar

Cream

Directions

Peel the lychees.

Boil in sugar so as to form syrup.

Allow to cool.

Add cream and enjoy after meals.

The writer is a professional chef and is also the author of Short Stories for Children. She can be reached at zeenat.hakimjee@gmail.com

Published in Daily Times, February 3^rd 2018.