225 g (8 oz) Lamb, cut into pieces
2 tbsp (30 ml) 1 fl oz Vegetable oil
3 Cinnamon (dalchini), 1 inch sticks
3 Cloves (laung)
4 Green cardamom (choti elaichi)
2 Onions, medium-sized, finely sliced
3 Green chillies, ground
1 inch piece Ginger (adrak), ground
7 Garlic (lasan) cloves, ground
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1/4 tsp Turmeric (haldi) powder
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 Tomatoes, small, chopped
Salt to taste
1 cup (250 ml) 8 fl oz Water
2 cups (200 g) 7 oz Coconut (nariyal), grated
2 tsp (4 g) Aniseed (saunf)
1 tsp (2 g) Poppy seeds (khus khus)
2 tbsp (30 ml) 1 fl oz Vegetable oil
3 Cinnamon (dalchini), 1 inch sticks
3 Cloves (laung)
4 Green cardamom (choti elaichi)
2 Onions, medium-sized, finely sliced
3 Green chillies, ground
1 inch piece Ginger (adrak), ground
7 Garlic (lasan) cloves, ground
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1/4 tsp Turmeric (haldi) powder
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 Tomatoes, small, chopped
Salt to taste
1 cup (250 ml) 8 fl oz Water
2 cups (200 g) 7 oz Coconut (nariyal), grated
2 tsp (4 g) Aniseed (saunf)
1 tsp (2 g) Poppy seeds (khus khus)
method
1. Heat the oil in a deep pan; add cinnamon sticks, cloves, and green cardamom. When they crackle, add the onions, green chillies, ginger, garlic, coriander powder, red chilli powder, and turmeric powder; saute for a few minutes. Stir in the lamb. Reduce heat and cook covered, stirring occasionally.
2. Add the yoghurt, tomatoes, salt, and water; cook till the lamb is tender.
3. Make a paste of the remaining ingredients and add to the pan. Let the lamb mixture simmer for a while and then remove from heat. Serve hot.
2. Add the yoghurt, tomatoes, salt, and water; cook till the lamb is tender.
3. Make a paste of the remaining ingredients and add to the pan. Let the lamb mixture simmer for a while and then remove from heat. Serve hot.
serving amount
serves: 1 - 2
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