1 kg (2.2 lb) Lamb, washed, cut into 2 inch pieces
2 tsp (4 g) Ginger powder (sonth)
4 tsp (8 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
3 Black cardamom (badi claichi), crushed
4 - 5 Cloves (laung)
2 - 3 Bay leaves (tej patta)
Salt to taste
2 cups (400 g) 14 oz Yoghurt (dahi), whisked
4 tsp (20 g) Ghee
4 Green cardamom (choti elaichi), crushed
2 cups (500 ml) 16 fl oz Water
2 tsp (4 g) Ginger powder (sonth)
4 tsp (8 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
3 Black cardamom (badi claichi), crushed
4 - 5 Cloves (laung)
2 - 3 Bay leaves (tej patta)
Salt to taste
2 cups (400 g) 14 oz Yoghurt (dahi), whisked
4 tsp (20 g) Ghee
4 Green cardamom (choti elaichi), crushed
2 cups (500 ml) 16 fl oz Water
method
1. Cook the lamb in a deep pot or a pressure cooker with water. Add ginger powder, aniseed powder, garam masala, asafoetida, black cardamom, 2 cloves, bay leaves, and salt. Cook for 15 minutes, or till it is almost done.
2. Add yoghurt, keep stirring till it comes to the boil. Lower heat and simmer till the gravy thickens and the lamb becomes tender. Remove from heat.
3. Heat the ghee in a small pan; add the remaining cloves and green cardamom. Saute for a few seconds and then add to the cooked lamb. Serve, accompanied with steaming hot rice.
2. Add yoghurt, keep stirring till it comes to the boil. Lower heat and simmer till the gravy thickens and the lamb becomes tender. Remove from heat.
3. Heat the ghee in a small pan; add the remaining cloves and green cardamom. Saute for a few seconds and then add to the cooked lamb. Serve, accompanied with steaming hot rice.
serving amount
serves: 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.
