750 g (26 oz) Lamb escallops (2 inch x 4 inch)
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, sliced
3 tbsp (36 g) 1 1/4 oz Garlic (lasan) cloves, chopped
1 tbsp (24 g) Ginger (adrak), chopped
1 tbsp Poppy (khus khus) seeds
2 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
6 Cloves (laung)
1 cup (200 g) 7 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, sliced
3 tbsp (36 g) 1 1/4 oz Garlic (lasan) cloves, chopped
1 tbsp (24 g) Ginger (adrak), chopped
1 tbsp Poppy (khus khus) seeds
2 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
6 Cloves (laung)
1 cup (200 g) 7 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/2 tsp (1 g) Black pepper (kali mirch) powder
method
1. Heat the oil in a pan; saute half the onions till golden brown. Remove.
2. Mix garlic and ginger with browned and raw onions and poppy seeds. Blend to a fine paste with 2 tbsp water.
3. Reheat the oil and crackle the whole spices. Add onion paste mixture and saute for 3 - 4 minutes. Add yoghurt and cook for 4 - 5 minutes. Add lamb and cook for another 3 - 4 minutes or till the oil separates. Transfer to a casserole. Add 1/2 cup water and sprinkle the spices. Cover and cook in a preheated oven at 140°C (275°F) for 10 minutes.
4. Serve hot garnished with green coriander.
2. Mix garlic and ginger with browned and raw onions and poppy seeds. Blend to a fine paste with 2 tbsp water.
3. Reheat the oil and crackle the whole spices. Add onion paste mixture and saute for 3 - 4 minutes. Add yoghurt and cook for 4 - 5 minutes. Add lamb and cook for another 3 - 4 minutes or till the oil separates. Transfer to a casserole. Add 1/2 cup water and sprinkle the spices. Cover and cook in a preheated oven at 140°C (275°F) for 10 minutes.
4. Serve hot garnished with green coriander.
serving amount
serves: 4
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