Hari Mirch Ka Maas (A dry spicy lamb dish from Rajasthan) recipe
ingredients
1 kg (2.2 lb) Lamb, boneless pieces
1 cup (200 g) 7 ozYoghurt (dahi)
Salt to taste
2 tsp (4 g) Cumin (jeera) seeds, powdered
1 1/2 cups (300 ml) 11 fl oz Vegetable oil
1 1/4 cups (250 g) 9 oz Onions, sliced
1 cup (250 ml) 8 fl oz Water
400 g (14 oz) Green chillies, slit, deseeded
2 Garlic (lasan) cloves, ground to paste
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
1 cup (200 g) 7 ozYoghurt (dahi)
Salt to taste
2 tsp (4 g) Cumin (jeera) seeds, powdered
1 1/2 cups (300 ml) 11 fl oz Vegetable oil
1 1/4 cups (250 g) 9 oz Onions, sliced
1 cup (250 ml) 8 fl oz Water
400 g (14 oz) Green chillies, slit, deseeded
2 Garlic (lasan) cloves, ground to paste
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
method
1. Marinate the lamb with yoghurt, salt, and cumin seeds. Keep aside for an hour.
2. Heat the oil in a heavy-bottomed pan; add the onions and fry till golden brown.
3. Add the marinated lamb and water. Cook covered on low heat, stirring occasionally.
4. When the lamb is almost done, add the green chillies, garlic paste, and turmeric powder.
5. Cook till the lamb is tender and dry.
6. Add the lemon juice, garnish with green coriander and serve.
2. Heat the oil in a heavy-bottomed pan; add the onions and fry till golden brown.
3. Add the marinated lamb and water. Cook covered on low heat, stirring occasionally.
4. When the lamb is almost done, add the green chillies, garlic paste, and turmeric powder.
5. Cook till the lamb is tender and dry.
6. Add the lemon juice, garnish with green coriander and serve.
serving amount
serves: 4 - 6
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more information
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