Lamb With White Poppy Seeds Recipes

Steps:

• Pour 1/2 cup hot water over posto in a small bowl and let stand.
• Melt butter in a 4- to 6-quart heavy pot over moderate heat, then cook cardamom, cinnamon, and bay leaves, stirring, until cardamom starts to pop, about 1 minute. Stir in onions, ginger, and garlic and cook, stirring occasionally, until onions are pale golden, about 15 minutes.
• Add lamb, salt, and 1 tablespoon sugar and cook, stirring occasionally, until meat is lightly browned, about 4 minutes. Add chiles, posto (with soaking liquid), and enough hot water (1 to 2 cups) to just cover lamb and simmer, covered, over low heat until lamb is very tender, 1 to 1 1/2 hours.
• Season with salt to taste and enough sugar for stew to taste slightly sweet (up to 1 tablespoon). Boil until most of excess liquid is reduced and lamb is coated with thickened sauce, 15 to 25 minutes. Do not eat bay leaves.

Steps:

• Whisk together flour with a good sprinkle of salt and pepper. Toss lamb stew meat in flour mixture, shaking off excess.
• Heat 1 T vegetable oil over medium high heat in large heavy bottomed lidded pot until shimmering. Brown lamb on all sides in batches, adding more vegetable oil as needed between batches. Set meat aside.
• Add another 1 T vegetable oil to pot. When it shimmers, add chopped onion. Cook, stirring often, until onions are soft and beginning to brown. Add carrot, celery, parsnip and garlic and cook until vegetables begin to soften.
• Add browned meat and any accumulated juices back to pot. Pour in half a can of beer, chicken stock and half of the chopped parsley. Bring to a simmer over medium high heat, then turn down to low and partially cover. Simmer until meat is tender, about 1 hour. Season with salt and pepper to taste.
• Once meat is tender, make dumplings by whisking together flour, baking powder, salt and poppy seeds. In a separate bowl beat egg and combine with milk. Add milk and egg to flour mixture, and stir gently to combine. Do not overmix.
• Bring stew to a rolling simmer over medium high heat. Add dumpling batter to stew using a 1/4 cup dry measure until all batter is used. Cover for 10 minutes, remove lid and cook until dumplings are cooked, another 3-5 minutes. Garnish with parsley and serve with beer.

Steps:

• 1. Prepare the 2 pastes and the masala. Then, place the lamb in a large nonstick saucepan with a tight-fitting lid and mix in all the ingredients except the saffron, cardamom seeds, and almonds. Marinate at room temperature about 30 minutes.2. Cover the pan first with aluminum foil and then with the lid (no steam should be allowed to escape). Place over medium-high heat and bring to a boil. Reduce heat to low and simmer, about L hour. Do not uncover or stir at any time. Pick up the pan with pot holders and shake it a few times, but do not stir. 3. After about an hour, check to see if the meat is tender if not, cook another 10 minutes, or longer, until meat is tender. Mix in the saffron-cream and cardamom seeds and cook about 5 minutes to blend the flavors.4. Transfer to a serving dish, dry-roast the almonds by stirring over medium heat until golden, scatter them over the lamb, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.