1 kg (2.2 lb) Lamb, washed, cut into pieces
2 Onions, sliced
4 tsp (12 g) Garlic (lasan), chopped
1 tsp (6 g) Ginger (adrak), sliced
5 - 6 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
4 - 5 Black cardamom (badi elaichi)
2 tsp (3 g) Cumin (jeera) powder
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 cup (200 g) 7 oz Yoghurt (dahi)
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
2 cups (500 ml) 16 fl oz Water
2 Onions, sliced
4 tsp (12 g) Garlic (lasan), chopped
1 tsp (6 g) Ginger (adrak), sliced
5 - 6 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
4 - 5 Black cardamom (badi elaichi)
2 tsp (3 g) Cumin (jeera) powder
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 cup (200 g) 7 oz Yoghurt (dahi)
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
2 cups (500 ml) 16 fl oz Water
method
1. Combine all the ingredients (including lamb) and mix well.
2. Cook on low heat till the lamb is fully done and the water is completely absorbed. Serve hot.
2. Cook on low heat till the lamb is fully done and the water is completely absorbed. Serve hot.
serving amount
serves: 4 - 6
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