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Qorma-e-Aloo Baloo Lamb in Cherry Sauce
2 tablespoons olive oil
1 yellow onion diced
1 pound boneless lamb stew, cut in bite size pieces
1 tablespoon ground coriander
1 1/2 teaspoon salt
½ teaspoon black pepper
1/4 teaspoon cayenne pepper
24.7 oz. jar of dark Morello cherries in light syrup from Trader Joe’s
1 cup loosely packed cilantro leaves
Note: If you are not near a Trader Joe’s, you may use two cups of any type of canned or frozen sour cherries. If you are not a fan of lamb, just substitute beef stew meat. It is equally delicious.
Add olive oil in a heavy bottomed pot with lid, place on medium high heat. Add diced onions to the pot and sauté for 3 minutes or, until the onions are translucent. Save 1/2 cup of cherry syrup from the jar and drain the cherries in a colander.
Wash meat thoroughly; pat dry with a paper towel before adding to the pot. Sprinkle the coriander on the meat, stir well and cook on medium high for five minutes or until the meat is browned. Add the cherry juice, turn the heat down to low, cover with the lid and simmer for 45-50 minutes, stirring every ten minutes.
Just added cherries and cilantro to the pot
Once the sauce thickens add the cherries, cilantro, salt, black pepper and cayenne pepper. Stir well and simmer for 20 minutes without lid.
Serve with challaw rice and a side of salad or yogurt.
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