Curry ne irin wannan Birtaniya da ake so, za ku yi zaton mun ƙirƙira shi, ba mu yi ba. Tsarin da aka auna a Birtaniya ya fito ne daga Indiya.
Lamb da Beetroot Curry (Do Peeaza Chukandar) wani abu ne mai ban sha'awa, wanda aka samo mafi yawa a gidajen Musulmi a gabashin tsakiyar India. Yin amfani da burodi yana ba da launi mai kyau da arziki, dandano mai laushi. Yana da kyau musamman don maraice hunturu, tare da Naman Naan ko Layered Parathas.
Abin da Kayi Bukatar
- 14 oz / 400g raw beetroot
- 1 lb / 10 oz / 750g boned kafa na rago, a yanka a cikin 1 1/2-inch / 4cm cubes
- 5 tablespoons ghee
- 1 teaspoon cloves
- 4 black cardamom pods
- 3 albasa (thinly sliced)
- 2 teaspoons ja chilli flakes
- 2 kofuna waɗanda 500ml ruwa
- 1 teaspoon garam masala
- 1 albasa albasa, sliced a zagaye
- 4 sprigs na sabo coriander
- Juice na 1/2 lemun tsami
- Ga Marinade:
- 2/3 kofin / 150g fili yoghurt
- 1 teaspoon gishiri
- 1 1/2 tablespoons ja chilli foda
- 1 tablespoon ƙasa coriander
- 1 tablespoon na Ginger
- 1 tablespoon tafarnuwa manna
Yadda za a yi shi
- Saka gurasar a cikin babban kwanon rufi, rufe da yalwa da ruwa da kuma kawo wa tafasa. Rage zafi, rufe da simmer na kimanin sa'a guda, har sai gishiri yana da tausayi kuma yawancin ruwa ya kwashe. Kawo, sa'an nan kuma rabin rabin gishiri zuwa wani sutsi mai laushi a cikin abincin abinci kuma yanke sauran cikin 2.5 cm (1 inch) cubes. Ajiye.
- Mix dukkan nauyin da ke cikin marinade, ƙara nama kuma ajiye shi na minti 20.
- Gasa 4 tablespoons na ghee a cikin wani kwanon rufi mai nauyi, ƙara cloves da black cardamom pods kuma motsa don 30 seconds. Ƙara da albasarta sliced kuma toya har sai launin ruwan kasa. Sa'an nan kuma ƙara nama mai zafi da kuma dafa a kan wani babban zafi na minti 10, sau da yawa yana motsawa. Ƙara lambun chilli da kuma dafa na minti 2. Zuba a cikin ruwa, rage zafi da simmer na minti 30-35. Lokacin da nama yayi kusan an dafa shi, kuma kadan ya rage ruwa, kara da bishiyoyin da aka yanka da kuma diced beetroot kuma dafa don karin minti 5 ko har sai naman yana da taushi. Sanya a cikin garam masala kuma simmer a kan wani zafi kadan don karin minti 5.
- A halin yanzu, zafi sauran ghee a cikin frying pan, ƙara albasa zobba da sauté a taƙaice na minti daya ko haka. Cire daga zafin rana kuma a yi amfani da shi tare da shuɗin coriander da albasa albasa kuma ya gama tare da lemun tsami.
Cook's Note: Ƙara teaspoons biyu na vinegar a lokacin da tafasa da beetroot ya ba da kyau shiga zuwa tasa.
Yawan girke-girke ya zo tare da izini na Vivek Sing daga littafinsa, Curry Classic da Contemporary, da aka buga ta Absolute Press.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 757 |
| Total Fat | 41 g |
| Fat Fat | 16 g |
| Fat maras nauyi | 18 g |
| Cholesterol | 206 MG |
| Sodium | 2,313 MG |
| Carbohydrates | 35 g |
| Fiber na abinci | 5 g |
| Protein | 59 g |