Murghal Shredded Duck With Nut Massala
Murghal Shredded Duck with Nut Massala
Ingredients
Nut massala
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Cardamom seeds
- 3 tsp Poppy seeds
- 1 tsp Black peppercorns
- 2 cloves Garlic
- 2,5 cm Fresh ginger root peeled and grated
- 60 g Blanched almonds or unsalted cashew nuts
- 75 ml Boiling water
Murghal Shredded Duck
- 500 g Boneless duck breasts skinned
- 60 ml Vegetable oil
- 1 Onion Finely chopped
- 1 quantity Nut Masala made with 125g cashew nuts
- 1 tsp Turmeric
- 60 g Desiccated Coconut
- 90 g Sultanas could be a bit more
- 155 ml Natural Yogurt
- 6 tbsp Double cream
- 60 g Unsalted cashews
- 1 green Chili seeded and chopped
Instructions
Nut Masala
- Heat oil in a heavy-based frying pan, add spices and fry over medium heat (5-10 min) until golden brown, while constantly stirring
- Add garlic and ginger and cook 2 more minutes, then leave to cool
- Put spice mixture in a blender or food processor fitted with metal blade
- Add almonds or cashew nuts and water and grind to a smooth paste
- Cover tightly and keep in a cool place for up to a week
Murghal Shredded Duck
- Wash duck breasts and pat dry with absorbent kitchen paper
- Slice duck into 0,5 cm thick strips
- Heat 3 tablespoons oil in a large frying pan, add duck and cook over a high heat for about 5 minutes, until browned all over
- Remove duck from pan and set aside
- Add onion to pan and cook while stirring for about 5 minutes or until soft
- Stir in the cashew nut masala and turmeric and fry for 2 minutes
- Stir in the coconut, sultanas, yogurt, cream and duck
- Cover and cook over a low heat for 15-20 minutes, occasionally stirring, until duck is tender
- Just before serving, heat remaining oil in a small pan, add cashew nuts and fry for 2-3 minutes until golden
- Add chili and fry for 1 minute more
- Transfer duck to a warm serving dish, spoon over casher nut and chili mixture
- Serve hot