Recipe: Lamb chop porcini korma

Last week we gave you the recipe for Lucknowi lamb chops and galouti, a speciality from Central-South Asia.

Today’s recipe takes a different look at lamb chops served with gravy. This recipe is from Mahec.

Preparation method

1. Heat oil in a pan and add all the whole spices.
2. Add the sliced onions and sauté on medium flame till it caramelises to dark brown powder.
3. Add the lamb and sauté till the meat has a brown caramelised colour.
4. Add ginger garlic paste and sauté till the raw flavour is gone and is browned evenly- stir continuously.
5. Add the four spice powders and sauté.
6. Add the tomato paste and sauté again till it is cooked.
7. Add the hot water and cook the meat on a high flame, stirring continuously till the sauce thickens.
8. Add the lemon juice and garam masala powder.
9. Add salt and check seasoning.
10. Heat the oil. Add the mustard seeds, curry leaves, the chilli garlic sauce and sauté.
11. Add the cooked lamb and stir till it is hot.
12. Add the coconut and the coconut milk and cook till the sauce is thick.
13. Add the salt to taste.
14. Soak dry porcini in warm water.
15. Finish off by adding the soaked porcini mushroom and stir.
16. Add truffle oil before serving it and garnish with fresh grated coconut.