Chokhta (Roasted lamb) recipe
information
This is a spicy and pungent dish. Vary the quantity of red chilli powder and ginger powder to suit your taste.
ingredients
1 kg (2.2 lb) Lamb, cleaned and cut
1 cup (250 ml) 8 fl oz Water
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
Salt to taste
2 pinches Asafoetida (hing)
2 tsp (4 g) Red chilli powder
1 1/4 tsp (3 g) Ginger powder (sonth)
1 cup (250 ml) 8 fl oz Water
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
Salt to taste
2 pinches Asafoetida (hing)
2 tsp (4 g) Red chilli powder
1 1/4 tsp (3 g) Ginger powder (sonth)
method
1. Cook the lamb in a heavy-bottomed pot with the water, oil, salt, and asafoetida. Cook covered, on high heat for 20 minutes. Stir occasionally to ensure that it gets evenly done.
2. When the liquid dries and the oil surfaces, lower the flame and cook till it is deep brown in colour and a little crisp to touch, stirring continuously.
3. Add red chilli powder mixed in a few spoons of water and stir briskly on high heat till it becomes a rich red colour.
4. Add a few spoons of water and the ginger powder. Stir briskly, on high heat, till the oil surfaces. Remove and serve accompanied by plain rice.
2. When the liquid dries and the oil surfaces, lower the flame and cook till it is deep brown in colour and a little crisp to touch, stirring continuously.
3. Add red chilli powder mixed in a few spoons of water and stir briskly on high heat till it becomes a rich red colour.
4. Add a few spoons of water and the ginger powder. Stir briskly, on high heat, till the oil surfaces. Remove and serve accompanied by plain rice.
serving amount
serves: 6 - 8
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.
