Ingredients

1/2 cup Barley washed and drained
1/2 cup Brown rice, washed and drained
1/2 cup Pearl Millet, washed and drained
2 tsp Ghee
1 tsp Garlic, Chopped
1 tbsp Ginger, Chopped
1 tsp Green Chilli, Chopped
1/2 cup Baby carrots, diced
1/4 cup Onion red, sliced
1/2 tsp Black Pepper, Crushed
Salt to Taste
7 cups Vegetable stock
1 tsp Cumin seeds
1 ½ tsp Chopped Coriander
1 ½ tsp Chopped Spring Onion
1/4 cup Almonds

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Method

Lamb and almond korma

Servings: 4 serves

Ingredients
1 Kg Lamb Shoulder Cuts
1 cup Chopped onion
3 tbsp Ginger garlic paste
2 cup Plain yoghurt
1 cup Blanched almonds, skin removed
1 stick Cinnamon
2 no Black cardamom
3 no Green cardamom
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Turmeric powder
2 tsp Red chilli powder
4 tbsp Ghee
3 cups Water
Salt to taste

Method:

Almond and Seviyaan Muzaffar

Serves: 3 – 4 people

Ingredients
½ cup Blanched Almonds
2 cups Seviyan (Vermicelli)
3 tbsp Ghee
1 cup Water
1 cup Sugar syrup
½ tsp Cardamom powder
Saffron a pinch
Khoya ¼ cup
Roasted almond slivers 3 tbsp

Method:

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