Parwal Kocheko (Parwars stuffed with minced lamb) recipe
ingredients
250 g (9 oz) Parwars (parwal), washed, pat-dried
150 g (5 oz) Lamb, minced
Salt to taste
1 tbsp (15 g) Ghee
5 Garlic (lasan) cloves, finely chopped
3 tbsp (36 g) 1 1/4 oz Onions, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
3 tbsp (45 ml) 1 1/2 oz Vegetable oil
150 g (5 oz) Lamb, minced
Salt to taste
1 tbsp (15 g) Ghee
5 Garlic (lasan) cloves, finely chopped
3 tbsp (36 g) 1 1/4 oz Onions, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
3 tbsp (45 ml) 1 1/2 oz Vegetable oil
method
1. Make a slit diagonally along the length of the parwars. Sprinkle a little salt inside each. Keep aside.
2. Heat the ghee in a pan; add the garlic and saute a little. Add the onions and saute till brown.
3. Add the lamb, turmeric powder, and salt. Cook on medium heat till the liquid gets absorbed. If the lamb is not cooked, sprinkle 2 tbsp of water and cook more.
4. Add the cumin powder, red chilli powder, and garam masala. Cook covered on low heat for a few minutes and then put aside. Mix in the green coriander.
5. Carefully deseed the parwars. Fill each parwar with a little of the mince mixture and secure with a piece of string.
6. Heat the oil, preferably in a non-stick pan; fry the parwars one by one till they are cooked.
7. Remove from the pan and transfer to a casserole to keep warm. Before serving, remove the strings and cut into halves.
Variation: For vegetarians, the mince meat may be replaced by potatoes.
2. Heat the ghee in a pan; add the garlic and saute a little. Add the onions and saute till brown.
3. Add the lamb, turmeric powder, and salt. Cook on medium heat till the liquid gets absorbed. If the lamb is not cooked, sprinkle 2 tbsp of water and cook more.
4. Add the cumin powder, red chilli powder, and garam masala. Cook covered on low heat for a few minutes and then put aside. Mix in the green coriander.
5. Carefully deseed the parwars. Fill each parwar with a little of the mince mixture and secure with a piece of string.
6. Heat the oil, preferably in a non-stick pan; fry the parwars one by one till they are cooked.
7. Remove from the pan and transfer to a casserole to keep warm. Before serving, remove the strings and cut into halves.
Variation: For vegetarians, the mince meat may be replaced by potatoes.
serving amount
serves: 2-4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
