1 kg (2.2 lb) Lamb leg, washed, cut into medium-sized pieces
4 Green cardamom (choti elaichi)
6 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
2 pinches Asafoetida (hing)
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
2 Onions, thinly sliced
2 tsp (12 g) Ginger (adrak), scraped, dried
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
1/2 cup (100 g) 3 1/2 oz Ghee
Green garlic (hara lasan) with stems
100 g (3 1/2 oz) Garlic (lasan), chopped
4 Green cardamom (choti elaichi)
6 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
2 pinches Asafoetida (hing)
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
2 Onions, thinly sliced
2 tsp (12 g) Ginger (adrak), scraped, dried
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
1/2 cup (100 g) 3 1/2 oz Ghee
Green garlic (hara lasan) with stems
100 g (3 1/2 oz) Garlic (lasan), chopped
Powder together:
2 tsp (4 g) Coriander (dhaniya) seeds
2 tsp (4 g) Cumin (jeera) seeds
1 tbsp Red chilli powder
2 tsp (4 g) Garam masala
1 tsp (3 g) Fenugreek seeds (methi dana)
2 tsp (4 g) Cumin (jeera) seeds
1 tbsp Red chilli powder
2 tsp (4 g) Garam masala
1 tsp (3 g) Fenugreek seeds (methi dana)
method
1. Mix together the whole spices, half the asafoetida, yoghurt, turmeric powder, salt, half the onions, ginger, mustard oil, and a little water. Add lamb and cook in a heavy-bottomed pan till it is almost done. Dry any remaining liquid, remove from heat and put aside.
2. In a flat pan, heat the ghee. Add the remaining onion and fry till golden brown. Drain the excess oil and keep aside.
3. To the same pan, add the semi-cooked lamb and fry. Stir occasionally and cook till it is fully done and turns dark brown in colour.
4. Add the green garlic. Fry until soft and changes colour. Add the powdered ingredients, red chilli powder, and garam masala. Fry for 5 more minutes, check the seasoning and serve hot.
2. In a flat pan, heat the ghee. Add the remaining onion and fry till golden brown. Drain the excess oil and keep aside.
3. To the same pan, add the semi-cooked lamb and fry. Stir occasionally and cook till it is fully done and turns dark brown in colour.
4. Add the green garlic. Fry until soft and changes colour. Add the powdered ingredients, red chilli powder, and garam masala. Fry for 5 more minutes, check the seasoning and serve hot.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
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.
