Film, Media & TV0 min ago
Curry
3 Answers
Had the finest curry ever last Friday night, Lamb Pathia with keema pilau rice, never heard of it til then. Does anybody have a recipe for it?
Thanks.Alan
Thanks.Alan
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by Alan2. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
I can't see that recipe in my 4 Indian cookbooks and I can't find the recipe under google search but I have seen it mentioned in this book http://www.kushibalti.co.uk/bookindex.htm
Patia is a Persian dish usually made with fish or prawns.
One recipe here which I've adapted to lamb ...
� 250 gm. or 8 oz lamb, diced and de-fatted
� 3 tbs. oil
� 300 gm or 2 medium onions, peeled and finely chopped
� 2 cloves garlic (ginger is not used in this dish)
� 1/2 tsp. turmeric powder
� 1/2-3/4 tsp. chilli powder
� 3/4 tsp. coriander powder
� 1/2 tsp. cumin powder
� 1 tsp. Sambhar Powder for flavour (optional) (a blend of spices)
� *1 to 1/2-2 tsp. tamarind puree
� 2 medium tomatoes, finely chopped or 120 gm. or 4 oz. tinned tomatoes
� 1 tsp. jagary or palm sugar
� Salt to taste
Heat the oil in a saucepan and fry the onions and garlic, until golden brown. Add diced lamb and brown. Remove meat from pan and keep warm.
To pan add the cumin, coriander, red chilli, sambhar powder (if used) and turmeric and cook, stirring constantly for one minute.
Add salt and the chopped/tinned tomatoes and fry until oil floats to the top.
Dissolve tamarind and sugar in 1/4 cup of hot water and add to the cooking sauce. Bring to boil.
Adjust seasoning, adjusting the sour, sweet and salt tastes to your liking. Simmer for 5-6 minutes. The gravy should be thick.
Return the lamb just before serving and cook for a minute or two only.
More Indian recipes at http://www.mamtaskitchen.com if you have further interest.
Variation on Patia recipe at : http://www.recipezaar.com/90969 for prawn version.
Keema rice is just basmati rice with added spiced fried mince. Fry the mince with garam masala, chili and a touch of basil for one version. Add to basmati rice, cooked with cardomon, cloves, tumeric,
One recipe here which I've adapted to lamb ...
� 250 gm. or 8 oz lamb, diced and de-fatted
� 3 tbs. oil
� 300 gm or 2 medium onions, peeled and finely chopped
� 2 cloves garlic (ginger is not used in this dish)
� 1/2 tsp. turmeric powder
� 1/2-3/4 tsp. chilli powder
� 3/4 tsp. coriander powder
� 1/2 tsp. cumin powder
� 1 tsp. Sambhar Powder for flavour (optional) (a blend of spices)
� *1 to 1/2-2 tsp. tamarind puree
� 2 medium tomatoes, finely chopped or 120 gm. or 4 oz. tinned tomatoes
� 1 tsp. jagary or palm sugar
� Salt to taste
Heat the oil in a saucepan and fry the onions and garlic, until golden brown. Add diced lamb and brown. Remove meat from pan and keep warm.
To pan add the cumin, coriander, red chilli, sambhar powder (if used) and turmeric and cook, stirring constantly for one minute.
Add salt and the chopped/tinned tomatoes and fry until oil floats to the top.
Dissolve tamarind and sugar in 1/4 cup of hot water and add to the cooking sauce. Bring to boil.
Adjust seasoning, adjusting the sour, sweet and salt tastes to your liking. Simmer for 5-6 minutes. The gravy should be thick.
Return the lamb just before serving and cook for a minute or two only.
More Indian recipes at http://www.mamtaskitchen.com if you have further interest.
Variation on Patia recipe at : http://www.recipezaar.com/90969 for prawn version.
Keema rice is just basmati rice with added spiced fried mince. Fry the mince with garam masala, chili and a touch of basil for one version. Add to basmati rice, cooked with cardomon, cloves, tumeric,
1 to 3 of 3
