1.5 kg lamb cut into 2.5 cm cubes
50 g sliced onion
25 g ghee
100 g sliced onion
few strands saffron
50 ml yogurt
20 g chopped coriander leaves
seasoning
50 g sliced onion
25 g ghee
100 g sliced onion
few strands saffron
50 ml yogurt
20 g chopped coriander leaves
seasoning
following blended to a fine paste
25 g chopped ginger
2 cloves of garlic
50 g blanched almonds
2 of each dried, deseeded red and green chillies
25 g ginger
2 tsp coriander (ground)
1 tsp cumin (ground)
1/2 tsp cinnamon (ground)
1/2 tsp cardamom (ground)
1/4 tsp cloves (ground)
50 ml water
2 cloves of garlic
50 g blanched almonds
2 of each dried, deseeded red and green chillies
25 g ginger
2 tsp coriander (ground)
1 tsp cumin (ground)
1/2 tsp cinnamon (ground)
1/2 tsp cardamom (ground)
1/4 tsp cloves (ground)
50 ml water
method
1. Heat the ghee in a deep pan, add the sliced onion and shallow fry until golden brown, add the blended spice paste and cook for a few minutes until the oil begins to separate from the mixture.
2. Stir in the cubes of lamb, infused saffron, the yogurt and, if necessary, a little water. Cover with a lid and simmer for 1 hour until the meat is .-cooked.
3. Serve sprinkled with chopped coriander, accompanied by boiled rice.
2. Stir in the cubes of lamb, infused saffron, the yogurt and, if necessary, a little water. Cover with a lid and simmer for 1 hour until the meat is .-cooked.
3. Serve sprinkled with chopped coriander, accompanied by boiled rice.
serving amount
serves 10
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