1 kg (2.2 lb) Lamb, boneless pieces
4 tbsp (60 ml) 2 fl oz Vegetable oil
1/2 tsp Fenugreek seeds (methi dana)
2 pinches Asafoetida (hing)
2 Onions, medium-sized, chopped
10 Garlic (lasan) cloves, whole
2 tsp (12 g) Ginger (adrak), sliced
2 tsp (4 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
15 Black peppercorns (sabut kali mirch)
4 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp Turmeric (haldi) powder
Salt to taste
4 cups (1 litre) 32 fl oz Water
1 tbsp (4 g) Green coriander (hara dhaniya)
2 tsp (10 ml) Lemon (nimbu) juice
4 tbsp (60 ml) 2 fl oz Vegetable oil
1/2 tsp Fenugreek seeds (methi dana)
2 pinches Asafoetida (hing)
2 Onions, medium-sized, chopped
10 Garlic (lasan) cloves, whole
2 tsp (12 g) Ginger (adrak), sliced
2 tsp (4 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
15 Black peppercorns (sabut kali mirch)
4 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp Turmeric (haldi) powder
Salt to taste
4 cups (1 litre) 32 fl oz Water
1 tbsp (4 g) Green coriander (hara dhaniya)
2 tsp (10 ml) Lemon (nimbu) juice
method
1. Heat the oil in a pan; add fenugreek seeds, asafoetida, and lamb. Cook for 15 minutes or till the liquid dries.
2. Add the remaining ingredients except the last three juice. Cook for 5 minutes, add water and cook till the lamb is done.
3. Remove the lamb pieces and keep aside. Strain the soup through a colander.
4. Add lemon juice to the soup, put back the lamb pieces and serve with 2 - 3 pieces of lamb in each bowl. Garnish with green coriander and serve hot with boiled rice.
2. Add the remaining ingredients except the last three juice. Cook for 5 minutes, add water and cook till the lamb is done.
3. Remove the lamb pieces and keep aside. Strain the soup through a colander.
4. Add lemon juice to the soup, put back the lamb pieces and serve with 2 - 3 pieces of lamb in each bowl. Garnish with green coriander and serve hot with boiled rice.
serving amount
serves: 4 - 6
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