How to Make Indian Lamb Khorma, Part 1

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Hi, I'm Tanya Steel, Editor-In-Chief

of Epicurious.com and you're watching

Around The World In 80 Dishes.

Today we're going and taking a passage to India.

We're going to do northern Indian cuisine,

a lamb khorma and I'm here with my good buddy,

Eve Felder from the CIA.

Now Chef, anyone who reads Epicurious,

the blog, the epilogue, will know

that I am very obsessed with Indian food.

For me it's a comfort food.

I think it's 'cause the flavors are so intense

and there's something very luxurious about the sauces

and khorma particularly is about

as luxurious as you can get.

It is absolutely.

I mean when you think about all of the spices

and the combination of spices and then the cashew paste

that takes it, elevates it, to this

unbelievable high place.

Yes.

And it's leg of lamb that's cut into

one inch chunks and then we marinate it

with delicious yogurt.

So just regular plain yogurt?

Plain yogurt.

So go ahead and add the yogurt

and I will add the toasted coriander.

And you know what Tanya?

I think this is what you love about Indian food.

Is that what it is, the secret, it's the coriander?

Well I think it's the fact that they toast

all of their spices so it pulls out

the aromatic flavors but smell that.

Oh my gosh, it's unbelievable.

Isn't that extraordinary?

Do you see how toasted it is?

So we're gonna add the coriander and this is cardamom.

Smell that, this is green cardamom.

Woo!

Isn't that something? Yes.

Isn't that powerful?

Then chopped ginger.

And then the garlic.

So we're gonna get this nicely mixed together.

And the yogurt is basically acting as a protein

to kind of break down and marinate the lamb?

And tenderize the lamb.

So we're gonna take this and put it in the refrigerator.

So 30 minutes, up to eight hours?

Yes.

To marinate?

That's good.

Let's put this over here.

Into the refrigerator.

So meanwhile we should make the cashew paste?

Yes.

Now these have been soaking for 30 minutes.

Do you feel them, they're very, very soft.

Oh yeah they're so gummy and soft.

Cool.

We're gonna go ahead and put them

into the food processor.

And we will make this into a very fine,

really sort of sticky paste.

Let's get the rest of those out.

I think maybe this, the cashews,

is what makes this dish very kind of regal in a way.

I mean, this is, this is a lot of cashews.

Oh yeah.

It's a little bit of money.

Yeah, not inexpensive for sure.

(processor whirs)

So let's go ahead and get this going.

(processor whirs)

I'm just gonna add a drop of water to this.

Just so that it can mix a bit easier.

(processor whirs)

There we go.

You want the texture of the cashew

but not too much texture.

Let's check it.

You're looking actually for it like,

to be a wet paste is that right?

Yeah.

I see so it's almost, yeah.

[Eve] Feel that?

Feel that?

[Tanya] Yeah, okay.

I mean very little texture.

But isn't that beautiful?

I mean it really does take it,

that velvety, delicious, regal.

I think you've absolutely nailed it with that.

Okay now we will add this, once we begin our dish,

which will be coming up soon,

we'll add this to it.

Okay so we'll do that in the next video.

Okay great, good.

Alright.

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