1 kg (2.2 lb) Lamb, washed, cut into pieces
8 Garlic (lasan) cloves
2 tsp (12 g) Ginger (adrak), sliced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
5 - 6 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
4 - 5 Green cardamom (choti elaichi)
2 tbsp (30 g) 1 oz Ghee
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
2 Onions, medium-sized, thinly sliced
250 g (9 oz) Tomatoes, chopped
8 Garlic (lasan) cloves
2 tsp (12 g) Ginger (adrak), sliced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
5 - 6 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
4 - 5 Green cardamom (choti elaichi)
2 tbsp (30 g) 1 oz Ghee
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
2 Onions, medium-sized, thinly sliced
250 g (9 oz) Tomatoes, chopped
Grind to a paste:
1 Onion
6 - 7 Garlic cloves
1 tsp (6 g) Ginger
1 tsp (2 g) Cumin (jeera) seeds
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 Nutmeg (jaiphal), small piece
4 - 5 pieces Mace (javitri)
1 cup (200 g) 7 oz Yoghurt
1 tsp (2 g) Black pepper (kali mirch) powder
2 tsp (4 g) Garam masala
6 - 7 Garlic cloves
1 tsp (6 g) Ginger
1 tsp (2 g) Cumin (jeera) seeds
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 Nutmeg (jaiphal), small piece
4 - 5 pieces Mace (javitri)
1 cup (200 g) 7 oz Yoghurt
1 tsp (2 g) Black pepper (kali mirch) powder
2 tsp (4 g) Garam masala
method
1. Mix together the lamb, garlic, ginger, yoghurt, salt, turmeric powder, cloves, cinnamon stick, green cardamom, and ghee. Cook in a heavy-bottomed pot till it is almost done. Keep aside.
2. In a flat pan, heat the oil and fry the onions till brown. Remove and keep aside, to be used later as garnish.
3. To the same oil, add the ground paste and cook till the oil separates. Add the tomatoes and cook further for 2 -3 minutes.
4. Pour this mixture over the lamb; stir well and simmer till it is fully cooked. Serve garnished with fried onions.
2. In a flat pan, heat the oil and fry the onions till brown. Remove and keep aside, to be used later as garnish.
3. To the same oil, add the ground paste and cook till the oil separates. Add the tomatoes and cook further for 2 -3 minutes.
4. Pour this mixture over the lamb; stir well and simmer till it is fully cooked. Serve garnished with fried onions.
serving amount
serves: 4 - 6
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