450 g (1 lb) wholewheat grains
5 cardamom pods
2.5 cm (1 in) piece of stick cinnamon
6 cloves
2.5 cm (1 in) ginger
4 cloves garlic
150 g (6 oz) Ghee (Clarified Butter)
4 medium onions, finely sliced
675 g (1 1/2 lb) boneless lamb, cut into 2.5 cm (1 in) cubes
5 g (1 tsp) ground turmeric
10 g (2 tsp) chilli powder
15 g (1 tbsp) ground poppy seeds
30 g (3 tbsp) desiccated coconut
15 g (2 tbsp) coriander leaves, chopped
7 g (1 tbsp) mint leaves, chopped
10 g (2 tsp) salt
150 ml (1/4 pt) yoghurt
juice of 2 limes
5 cardamom pods
2.5 cm (1 in) piece of stick cinnamon
6 cloves
2.5 cm (1 in) ginger
4 cloves garlic
150 g (6 oz) Ghee (Clarified Butter)
4 medium onions, finely sliced
675 g (1 1/2 lb) boneless lamb, cut into 2.5 cm (1 in) cubes
5 g (1 tsp) ground turmeric
10 g (2 tsp) chilli powder
15 g (1 tbsp) ground poppy seeds
30 g (3 tbsp) desiccated coconut
15 g (2 tbsp) coriander leaves, chopped
7 g (1 tbsp) mint leaves, chopped
10 g (2 tsp) salt
150 ml (1/4 pt) yoghurt
juice of 2 limes
method
1. Soak the wheat in plenty of water overnight.
2. Drain. Put the wheat and some water in a large saucepan and bring to a boil.
3. Cook until tender and mushy.
4. Grind the cardamom, cinnamon and cloves to a fine powder and the ginger and garlic to a fine paste.
5. In a large saucepan, heat the ghee and fry the onions until golden.
6. Remove one third of the fried onions and put aside.
7. Add the ginger and garlic paste, the lamb, turmeric, chilli powder, poppy seeds, coconut, coriander and mint leaves, the salt and half the ground spices and stir fry for 5 - 6 minutes.
8. Add the yoghurt and mix thoroughly. Lower the heat. Cover and cook for about 30 minutes.
9. Add the remaining ground spices and continue to cook for about another 30 minutes until the meat is tender.
10. Remove from the heat.
11. Add the boiled wheat and beat with the back of a wooden spoon until the meat disintegrates.
12. Add the lime juice and stir well. Bring to a boil again and boil for 5 minutes.
13. Serve garnished with the remaining fried
2. Drain. Put the wheat and some water in a large saucepan and bring to a boil.
3. Cook until tender and mushy.
4. Grind the cardamom, cinnamon and cloves to a fine powder and the ginger and garlic to a fine paste.
5. In a large saucepan, heat the ghee and fry the onions until golden.
6. Remove one third of the fried onions and put aside.
7. Add the ginger and garlic paste, the lamb, turmeric, chilli powder, poppy seeds, coconut, coriander and mint leaves, the salt and half the ground spices and stir fry for 5 - 6 minutes.
8. Add the yoghurt and mix thoroughly. Lower the heat. Cover and cook for about 30 minutes.
9. Add the remaining ground spices and continue to cook for about another 30 minutes until the meat is tender.
10. Remove from the heat.
11. Add the boiled wheat and beat with the back of a wooden spoon until the meat disintegrates.
12. Add the lime juice and stir well. Bring to a boil again and boil for 5 minutes.
13. Serve garnished with the remaining fried
serving amount
serves 6
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.
