200 g (7 oz) Lamb, boneless pieces
100 g (3 1/2 oz) Chickpeas (kabuli chana)
5 1/2 tbsp (80 ml) 2 3/4 fl oz Vegetable oil
1/4 cup (30 g) 1 oz Onions, chopped
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
50 g (1 3/4 oz) Tomatoes, chopped
1/2 tsp (1 g) Red chilli powder
1/2 tsp (3/4 g) Coriander (dhaniya) powder
1/4 tsp (3/4 g) Cumin (jeera) powder
1 cup (250 ml) 8 fl oz Water
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
100 g (3 1/2 oz) Chickpeas (kabuli chana)
5 1/2 tbsp (80 ml) 2 3/4 fl oz Vegetable oil
1/4 cup (30 g) 1 oz Onions, chopped
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
50 g (1 3/4 oz) Tomatoes, chopped
1/2 tsp (1 g) Red chilli powder
1/2 tsp (3/4 g) Coriander (dhaniya) powder
1/4 tsp (3/4 g) Cumin (jeera) powder
1 cup (250 ml) 8 fl oz Water
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Soak the chickpeas in water overnight; next morning boil till soft.
2. Heat the oil in a pan; add the onions, ginger and garlic pastes, tomatoes, and lamb. Mix well.
3. Add all the dry spices and water; cook till the lamb is done.
4. Add the chickpeas along with the water in which they were boiled. Bring the mixture to the boil. Remove from heat and serve hot, garnished with green coriander.
2. Heat the oil in a pan; add the onions, ginger and garlic pastes, tomatoes, and lamb. Mix well.
3. Add all the dry spices and water; cook till the lamb is done.
4. Add the chickpeas along with the water in which they were boiled. Bring the mixture to the boil. Remove from heat and serve hot, garnished with green coriander.
serving amount
serves: 2 - 4
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