The Taste of India

hello steemit friends

                             i am here again to describe that spicy taste  how the Indians can includes in their food 

truly India is the land of traditions. here the lots of land is cultivated with spices. There are more than 50 types of spices cultivating in India.In India we use the word garam means soo spicy .Here is one of the dish i have prepared in my home so why late let's have a look
here is the mouth watering dish names Rampuri korma recipe
friends this is too rich in
proteins
iron rich food
low fat
high minerals
carbohydrates
high energy of 277 calories
rich in vitamin A,C
calcium rich food

so why late friends let's have a look what are the ingredients need to make rampuri korma

Ingredients Of Rampuri Korma

450 Gram Lamb Shoulder (Boneless, cut into 2 inch cubes)
120 Gram Clarified Butter (Desi Ghee)
6 Green Cardamom
2 Sticks (1 inch) Cinnamon
4 Cloves
125 Gram Onions (Thin Slice)
25 Gram Garlic Paste
15 Gram Ginger Paste
To taste Salt
6 Gram Coriander Seed Powder
125 Gram Yoghurt (Whisk well)
5 Gram Red Chilli Powder
(Blend with water to make a fine paste) Roasted Cashew
3 Gram Green Cardamom Powder (Chotti Elaichi)
1.5 Gram Black Pepper Powder
A pinch of Mace Powder (Javitri)
5 Drops Rose Water (Gulaabjal)
(Soak in 1 tablespoon water) half gram Saffron

Recipe Servings: 4Prep Time: 20 Minutes
Cook Time: 01 Minutes Total Cook Time: 21 Minutes
Difficulty Level: Medium

How to Make Rampuri korma

1.Add Clarified butter to a pot, set to medium heat, add cardamom, cinnamon and cloves and stir until the cardamom changes colour.

2.Then add onions and stir and roast until the onions are golden brown. Add the lamb, increase heat and stir and roast for a minute.

3.Reduce heat to medium, add ginger and garlic pastes, salt and stir. Then add coriander powder and stir and roast until fat appears on the sides.

4.Now add yoghurt followed by the red chilli powder and continue to stir and roast until fat appears on the sides.

5.Add cashew paste and stir and roast until fat appears on the sides.Add half a litre of water (or lamb stock; recipe on page xx), bring to a boil, cover, reduce heat and simmer, stirring occasionally until lamb is fully cooked.

6.Remove from heat and pick out the lamb pieces from the pot into a new pan. Sprinkle the cardamom, pepper, mace, rosewater and saffron on the lamb.

7.Now strain the gravy through a fine mesh soup strainer into the new pan.Bring to a boil, adjust the seasoning and remove.Transfer to a bowl and serve.

friends lets try this at your home and share your opinions about the dish in comments
are you interested in this if so then upvote the post and resteem

see you soon with another delicious recipe
thank you your's friend
@suryab9b99