Rus Chawal (Parsi style lamb in tomato gravy) recipe
ingredients
750 g (26 oz) Lamb, cut into pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
3 Onions, large, finely sliced lengthwise
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 1/2 tsp (3 g) Red chilli powder
1/4 tsp (1/2 g) Turmeric (haldi) powder
Salt to taste
4 Tomatoes, large, finely sliced
250 g (9 oz) Potatoes, peeled, cut lengthwise
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
3 Onions, large, finely sliced lengthwise
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 1/2 tsp (3 g) Red chilli powder
1/4 tsp (1/2 g) Turmeric (haldi) powder
Salt to taste
4 Tomatoes, large, finely sliced
250 g (9 oz) Potatoes, peeled, cut lengthwise
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
method
1. Heat the oil in a large pan; add the onions and saute till brown. Add the ginger-garlic paste, red chilli powder, turmeric powder, and salt; saute for about 1 minute.
2. Add the tomatoes and let the mixture simmer till it is absolutely dry.
3. Add the lamb and saute For some time. Gradually, add about 3 cups water and cook till the lamb is almost done. Add the potatoes and cook till tender.
4. Garnish with green coriander and serve hot with steamed rice.
2. Add the tomatoes and let the mixture simmer till it is absolutely dry.
3. Add the lamb and saute For some time. Gradually, add about 3 cups water and cook till the lamb is almost done. Add the potatoes and cook till tender.
4. Garnish with green coriander and serve hot with steamed rice.
serving amount
serves: 4
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more information
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