I hope this helps. I think we all know that Kharai refers to the cooking pot used (Khadai) like the Wok. Most of these dishes are a step up from Bhuna (which means dry fried) and use a reduced sauce. I have included a classic Punjabi dish given to me by a good friend. It is very interesting and easy/quick to make. It works best with Lamb, you can use other meats but don't play around with the ingredients until you have made your first dish as described.
Good luck
CP
Shahida?s Kharai Quorma
This is a rich fragrant curry that is quite mild. It is normally cooked for special guests and occasions. The secret of its flavour is to cook it slowly on a low heat.
INGREDIENTS
Amount Ingredient
2 LLB Lean Lamb cut into 2? ? 3? pieces. (beef rump or fillet may be used)
3 Large Spanish or red onions chopped very finely
3 tbsp Coriander seeds (freshly ground)
2 tsp Chili powder
5 Green Coriander seeds (crushed)
4 Cloves (whole)
4 Black Pepper corns (whole)
375ml Fresh yoghurt (live/organic preferred)
375ml Ghee (butter ghee preferred)
1 tsp Salt (adjust to taste)
Method
1. Melt Ghee in a heavy pan. When it starts to smoke add the onions. TAKE EXTREME CARE AS THE STEAM GENERATED CAN SCALD.
2. Fry onions gently on a medium heat until they become transparent and start to brown ? do not allow to burn.
3. Turn heat up and add the crushed Cardamoms (including husks of the pods) and other spices to the onions and stir for about one minute. The salt is added later. Make sure the spices do not catch or burn. Reduce the heat to its lowest level and cook for another minute or two, e.g. until the oil starts to separate from the mixture.
4. Increase heat to medium and when the mixture starts to bubble or sizzle add the yoghurt slowly and in small amounts. The best way is to add one tablespoon of yoghurt and mix in quickly then wait fro the oil to separate/rise; this takes a few seconds. When all the yoghurt has been added keep stirring, reduce the heat, and cook for a few minutes or until the oil and mixture separates and the oil rises to the top.
5. Add the salt to the mixture which will be quite thick at this point and prone to sticking and burning so take care and stir regularly.
6. Increase the heat to medium and wait fro the mixture to bubble or sizzle. Add the meat a few pieces at a time so that the heat does not drop significantly. Put a lid on the pan and reduce the heat to low, and leave to simmer for another 5 minutes. Stir occasionally to stop it sticking.
The next stage is critical to the success of the dish so take great care. The meat will have started to release its water content so do not be tempted to add a lot of liquid during the next stage.
7. Slowly add water or milk in very small amounts (about 2-3 tblsps) while stirring the mixture until you have a consistency like double cream. If add too much you will breakdown the spices too quickly and spoil the dish so take your time and err on the side of caution.
8. Cook on the stove or in and oven on a very low heat (oven 80C ? 100C) until the meat is cooked; about an hour (Beef may take a little longer). If you are serving the dish later then remove from the heat after 40 minutes and reheat slowly later.
Notes
a) You can use half ghee, and half groundnut oil or sunflower oil if you wish but the final flavour will not be the same.
b) You can add one or two cloves of finely chopped garlic to the onions if you wish
c) Just before serving you can add a couple of drops of Rhu Kewra (Indian Rose Water Essence) to give the dish and authentic Asian flavour and aroma.
d) Alternatively sprinkle about a teaspoon of freshly chopped Coriander leaves over instead of the Rose Water.
e) Serve with Nan bread and/or plain basmati rice.[/color]
Topic: BIR Karahi recipe-anyone any ideas? (Read 7830 times)
