500 g (1.1 lb) Lamb, cut into small cubes
6 tbsp (90 ml) 3 fl oz Vegetable oil
3 Potatoes, small, peeled, cut
2 Onions, sliced
3 Tomatoes, small
250 g (9 oz) Green peas (hara matar), boiled
6 tbsp (90 ml) 3 fl oz Vegetable oil
3 Potatoes, small, peeled, cut
2 Onions, sliced
3 Tomatoes, small
250 g (9 oz) Green peas (hara matar), boiled
Grind to a paste with 2 tbsp vinegar:
8 Dry red chillies (sookhi lal mirch)
6 Garlic (lasan) cloves
1 inch piece Ginger (adrak)
3 Cloves (laung)
5 Green cardamom (choti elaichi)
6 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1/2 stick
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (1 g) Cumin (jeera) seeds
Salt to taste
6 Garlic (lasan) cloves
1 inch piece Ginger (adrak)
3 Cloves (laung)
5 Green cardamom (choti elaichi)
6 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1/2 stick
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (1 g) Cumin (jeera) seeds
Salt to taste
method
1. Marinate the lamb with the ground spice paste and salt. Keep aside for 2 hours.
2. Heat the oil in a wok (kadhai); fry the lamb for 10 minutes. Add 5 cups water and bring the mixture to the boil. Stir occasionally. Cook for about SO minutes or till the lamb is almost done.
3. Now, add the potatoes, onions, and tomatoes. Cook till the lamb and potatoes are cooked. Finally, add the green peas; mix well and serve.
2. Heat the oil in a wok (kadhai); fry the lamb for 10 minutes. Add 5 cups water and bring the mixture to the boil. Stir occasionally. Cook for about SO minutes or till the lamb is almost done.
3. Now, add the potatoes, onions, and tomatoes. Cook till the lamb and potatoes are cooked. Finally, add the green peas; mix well and serve.
serving amount
serves: 6 - 7
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