2 1/2 kg (5.5 lb) Lamb, tender, cut into very small pieces
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
1 1/2 tbsp (36 g) 1 1/4 oz Ginger (adrak), finely chopped
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Sesame (tit) oil
1 tsp (3 g) Mustard seeds
1/2 tsp Turmeric (haldi) powder
2 cups (240 g) 9 oz Onions, finely chopped .
12 Cloves (laung)
6 Cinnamon (dalchini), 1 inch sticks
6 Green cardamom (choti elaichi)
250 g (9 oz) Tomatoes, chopped
3 tbsp (45 ml) 1 1/2 oz Vinegar
Salt to taste
1/4 cup Garlic cloves
1 1/2 tbsp (36 g) 1 1/4 oz Ginger, cut into thin slices
3 tbsp (45 ml) 1 1/2 fl oz Vinegar
1/4 tsp Sugar
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
1 1/2 tbsp (36 g) 1 1/4 oz Ginger (adrak), finely chopped
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Sesame (tit) oil
1 tsp (3 g) Mustard seeds
1/2 tsp Turmeric (haldi) powder
2 cups (240 g) 9 oz Onions, finely chopped .
12 Cloves (laung)
6 Cinnamon (dalchini), 1 inch sticks
6 Green cardamom (choti elaichi)
250 g (9 oz) Tomatoes, chopped
3 tbsp (45 ml) 1 1/2 oz Vinegar
Salt to taste
1/4 cup Garlic cloves
1 1/2 tbsp (36 g) 1 1/4 oz Ginger, cut into thin slices
3 tbsp (45 ml) 1 1/2 fl oz Vinegar
1/4 tsp Sugar
Grind to a paste with cooled boiled water:
4 1/2 tbsp Red chilli powder
1/2 tsp (3 g) Ginger, cut into thin pieces
6 Garlic (lasan) cloves
1 tsp (3 g) Mustard seeds (rai)
1/4 tsp Fenugreek seeds (methi dana)
1/4 tsp Cumin (jeera) seeds
1/2 tsp (3 g) Ginger, cut into thin pieces
6 Garlic (lasan) cloves
1 tsp (3 g) Mustard seeds (rai)
1/4 tsp Fenugreek seeds (methi dana)
1/4 tsp Cumin (jeera) seeds
method
1. Cook the lamb with vinegar, ginger, and salt until tender and dry.
2. Heat 4 tbsp oil in a wok (kadhai); add the cooked lamb, a few pieces at a time, and deep-fry. Do not allow the lamb to harden.
3. Heat the leftover oil and the sesame oil together; add mustard seeds. When they start spluttering, add turmeric powder and onions; saute until crisp. Remove with a slotted spoon and drain the excess oil on paper towels.
4. In the same oil, add cloves, cinnamon sticks, and green cardamom; saute for a while. Then add tomatoes. Keep stirring till the oil separates. Now add the ground paste; mix well.
5. Add vinegar, salt, and 1 cup boiled water. Bring the mixture to the boil.
6. Add fried lamb, garlic, and ginger.
7. Mix the sugar in the vinegar and add to the mixture. Bring everything to the boil once more and then remove from heat.
8. Cool and store in airtight jars.
2. Heat 4 tbsp oil in a wok (kadhai); add the cooked lamb, a few pieces at a time, and deep-fry. Do not allow the lamb to harden.
3. Heat the leftover oil and the sesame oil together; add mustard seeds. When they start spluttering, add turmeric powder and onions; saute until crisp. Remove with a slotted spoon and drain the excess oil on paper towels.
4. In the same oil, add cloves, cinnamon sticks, and green cardamom; saute for a while. Then add tomatoes. Keep stirring till the oil separates. Now add the ground paste; mix well.
5. Add vinegar, salt, and 1 cup boiled water. Bring the mixture to the boil.
6. Add fried lamb, garlic, and ginger.
7. Mix the sugar in the vinegar and add to the mixture. Bring everything to the boil once more and then remove from heat.
8. Cool and store in airtight jars.
serving amount
serves: 10 - 12
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