Ingredientes para Balochi Rosh
- 1 lb lamb cubes
- 1 teaspoon turmeric powder
- Coriander Powder
- 1 teaspoon cumin powder
- 4-5 green cardamom pods, crushed
- Cardamoms
- 1 inch cinnamon stick
- 1/2 teaspoon black peppercorns
- 4-5 whole cloves
- 1 inch fresh ginger, peeled and chopped and 4-5 garlic cloves, peeled (for paste)
- 1/2 cup heavy cream
- 2 large onions, thinly sliced
- 2-3 green chilies, chopped
- 1/2 cup fresh coriander, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup water (for boiling lamb), plus additional water as needed (for grinding onions)
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Cómo preparar Balochi Rosh
- Blend 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 4-5 crushed green cardamoms, 1 inch cinnamon stick, 1/2 teaspoon black peppercorns, 4-5 cloves, 1 inch peeled and chopped ginger, and 4-5 cloves garlic in a blender until a smooth paste forms.
- In a large pot or Dutch oven, boil 1 lb lamb cubes with 1 cup of water over medium-high heat until tender (approximately 30-40 minutes).
- Once the lamb is tender, add the prepared spice paste and stir well. Continue to cook, uncovered, until most of the water evaporates and the lamb is nicely browned (about 10-15 minutes).
- In a separate blender, combine 1/2 cup chopped coriander, 1/4 cup chopped mint, and 2-3 chopped green chilies. Blend until finely chopped.
- Remove the cooked lamb from the pot and transfer to a bowl. Stir in 1/2 cup of heavy cream.
- Heat 2 tablespoons of butter in a separate pan over medium heat. Fry 2 large thinly sliced onions until golden brown. Remove the onions and place them on absorbent paper to drain excess oil.
- Roughly grind the fried onions in a blender with a little water to form a paste.
- Add the cooked lamb back to the pot. Fry for 5 minutes. Add the onion paste and the cream mixture. Reduce heat to low and simmer, covered, until the sauce thickens and the flavors meld (approximately 10-15 minutes).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
37g
Fat
146g
Carbs
6g
