500 g (1.1 lb) Lamb
500 g (1.1 lb) Millet grains (bajra)
Salt to taste
6 cups (1 1/2 litre) 48 fl oz Water
3/4 cup (150 g) 5 oz Ghee
1/4 cup Red chilli powder
6 tsp (9 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
4 Onions, medium-sized, sliced
1 Ginger (adrak), ground, 3 inch piece
2 - 3 Garlic (lasan) pods, large, ground
15-20 Green chillies
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tbsp (24 g) Ginger, julienned
4 - 5 Dry red chillies (sookhi lal mirch), deseeded, fried
500 g (1.1 lb) Millet grains (bajra)
Salt to taste
6 cups (1 1/2 litre) 48 fl oz Water
3/4 cup (150 g) 5 oz Ghee
1/4 cup Red chilli powder
6 tsp (9 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
4 Onions, medium-sized, sliced
1 Ginger (adrak), ground, 3 inch piece
2 - 3 Garlic (lasan) pods, large, ground
15-20 Green chillies
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tbsp (24 g) Ginger, julienned
4 - 5 Dry red chillies (sookhi lal mirch), deseeded, fried
method
1. Sprinkle a little water on the millet grains and keep aside for 30 minutes. Pound lightly to split the grains. Pass through a sieve to remove the chaf.
2. Boil the lamb with salt and 1 cup water till it is half cooked.
3. Heat the ghee in a pan; add all the dry spices and millet. Saute for a while. Add onions, ginger, garlic, lamb, and green chillies. Mix well.
4. Add the remaining water and cook on low heat till the lamb is tender and the water is absorbed.
5. Garnish with green coriander, ginger, and red chilli shells. Serve hot.
2. Boil the lamb with salt and 1 cup water till it is half cooked.
3. Heat the ghee in a pan; add all the dry spices and millet. Saute for a while. Add onions, ginger, garlic, lamb, and green chillies. Mix well.
4. Add the remaining water and cook on low heat till the lamb is tender and the water is absorbed.
5. Garnish with green coriander, ginger, and red chilli shells. Serve hot.
serving amount
serves: 4 - 6
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