Baoli Handi recipe
information
Brown onion paste - Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate in an airtight container.
ingredients
Boneless lamb in tomato puree
900 g (2 lb) Lamb, cut into boneless cubes
3/4 cup (150 ml) 5 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks
5 Cloves-Green cardamom (laung-choti elaichi)
1 Nutmeg (jaiphal), powdered
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 cup (120 g) 4 oz Onions, chopped
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
200 g (7 oz) Carrots (gajar), cut into rounds
1 cup (200 g) 7 oz Tomato puree, fresh
30 g (1 oz) Wholemilk fudge (khoya)
7 tsp (45 g) 1 1/2 oz Brown onion paste (see above)
100 g (3 1/2 oz) Green peas (hara matar), shelled
80 g (2 3/4 oz) Mushrooms (guchhi), stems removed
1/2 cup (60 g) 2 oz Cashew nuts (kaju), whole
2 1/2 tbsp (50 g) 1 3/4 oz Yoghurt (dahi)
2 tsp (4 g) Garam masala
4 cups (1 litre) 32 oz Water
900 g (2 lb) Lamb, cut into boneless cubes
3/4 cup (150 ml) 5 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks
5 Cloves-Green cardamom (laung-choti elaichi)
1 Nutmeg (jaiphal), powdered
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 cup (120 g) 4 oz Onions, chopped
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
200 g (7 oz) Carrots (gajar), cut into rounds
1 cup (200 g) 7 oz Tomato puree, fresh
30 g (1 oz) Wholemilk fudge (khoya)
7 tsp (45 g) 1 1/2 oz Brown onion paste (see above)
100 g (3 1/2 oz) Green peas (hara matar), shelled
80 g (2 3/4 oz) Mushrooms (guchhi), stems removed
1/2 cup (60 g) 2 oz Cashew nuts (kaju), whole
2 1/2 tbsp (50 g) 1 3/4 oz Yoghurt (dahi)
2 tsp (4 g) Garam masala
4 cups (1 litre) 32 oz Water
method
1. Heat the oil in a pot; add cinnamon sticks, cloves, nutmeg, and green cardamom; saute till they crackle. Add ginger-garlic paste and saute again for a few more minutes.
2. Add lamb and onions. Cook on medium heat till the liquid dries. Add salt, red chilli powder, coriander powder, turmeric powder, and carrots.
3. Stir in tomato puree and cook till the oil separates.
4. Mix in wholemilk fudge, onion paste, green peas, mushrooms, cashew nuts, yoghurt, and garam masala. Add water and cover the dish with a layer of dough. Reduce heat and cook till the meat is tender and the gravy has thickened.
5. Serve hot accompanied with steamed rice.
2. Add lamb and onions. Cook on medium heat till the liquid dries. Add salt, red chilli powder, coriander powder, turmeric powder, and carrots.
3. Stir in tomato puree and cook till the oil separates.
4. Mix in wholemilk fudge, onion paste, green peas, mushrooms, cashew nuts, yoghurt, and garam masala. Add water and cover the dish with a layer of dough. Reduce heat and cook till the meat is tender and the gravy has thickened.
5. Serve hot accompanied with steamed rice.
serving amount
serves: 4
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