Bafat (Parsi lamb cooked in spiced vinegar) recipe
ingredients
1 kg (2.2 lb) Leg of lamb, cut into pieces with bone
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Onions, sliced
1 Ginger (adrak), 3 inch piece, ground
2 pods Garlic (lasan), ground
8 Potatoes, medium-sized, peeled, cut in half
4 Tomatoes, chopped
Jaggery (gur) to taste Salt to taste
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Onions, sliced
1 Ginger (adrak), 3 inch piece, ground
2 pods Garlic (lasan), ground
8 Potatoes, medium-sized, peeled, cut in half
4 Tomatoes, chopped
Jaggery (gur) to taste Salt to taste
Grind to a paste with 1 tbsp vinegar:
8 - 9 Dry red chillies (sookhi lal mirch), seeded
2 tsp (4 g) Cumin (jeera) seeds
1 Cinnamon (dalchini), 1/2inch stick
6 Cloves (laung)
6 Green cardamom (choti elaichi)
2 tsp (3 g) Black peppercorns (sabut kali mirch)
2 tsp (4 g) Cumin (jeera) seeds
1 Cinnamon (dalchini), 1/2inch stick
6 Cloves (laung)
6 Green cardamom (choti elaichi)
2 tsp (3 g) Black peppercorns (sabut kali mirch)
method
1. Heat 2 tbsp oil in a pan; add onions, ginger, and garlic; saute for 2 minutes.
2. Add the lamb and saute till brown. Add about 1 cup water, lower heat, and simmer till the lamb is almost done. Add the potatoes; mix well.
3. Meanwhile, heat the remaining oil in another pan; saute the ground paste. Add the tomatoes and cook on low heat for 2 minutes. Transfer the tomato mixture to the lamb mixture. Add jaggery and salt; mix well. Simmer for 10 minutes.
4. Serve hot with chapattis.
2. Add the lamb and saute till brown. Add about 1 cup water, lower heat, and simmer till the lamb is almost done. Add the potatoes; mix well.
3. Meanwhile, heat the remaining oil in another pan; saute the ground paste. Add the tomatoes and cook on low heat for 2 minutes. Transfer the tomato mixture to the lamb mixture. Add jaggery and salt; mix well. Simmer for 10 minutes.
4. Serve hot with chapattis.
serving amount
serves: 6 - 8
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more information
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