Boneless lamb with an assortment of spices (Bhute Mahsoo) recipe
ingredients
500 g (1.1 lb) Lamb, boneless, without fat, cut into small cubes
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
1 1/2 tsp (9 g) Ginger (adrak) paste
1 1/2 tsp (9 g) Garlic (lasan) paste
1/2 cup (150 g) 5 oz Onion paste
5 Cloves (laung)
5 Green cardamom (choti claichi), cracked
1 Cinnamon (dalchini), 1 inch stick
2 Black cardamom (badi elaichi) seeds, crushed
1 tsp (1 1/2 g) Star anise (chakri phool) powder
10 Black peppercorns (sabut kali mirch)
3 tsp (6 g) Red chilli powder
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
1 1/2 tsp (9 g) Ginger (adrak) paste
1 1/2 tsp (9 g) Garlic (lasan) paste
1/2 cup (150 g) 5 oz Onion paste
5 Cloves (laung)
5 Green cardamom (choti claichi), cracked
1 Cinnamon (dalchini), 1 inch stick
2 Black cardamom (badi elaichi) seeds, crushed
1 tsp (1 1/2 g) Star anise (chakri phool) powder
10 Black peppercorns (sabut kali mirch)
3 tsp (6 g) Red chilli powder
Salt to taste
method
1. Heat the mustard oil in the frying pan until it starts smoking; add ginger, garlic and onion pastes and Saute until golden brown in colour. Reduce heat and add cloves, green cardamom, cinnamon stick, and black cardamom seeds. Stir until they crackle.
2. Add the lamb and cook for 10 minutes, stirring constantly, until the water has evaporated. Fry until brown in colour; add star anise powder, black peppercorns, red chilli powder, and salt to taste. Stir well; add 1 cup of water and simmer until the lamb is tender and little or no water remains.
2. Add the lamb and cook for 10 minutes, stirring constantly, until the water has evaporated. Fry until brown in colour; add star anise powder, black peppercorns, red chilli powder, and salt to taste. Stir well; add 1 cup of water and simmer until the lamb is tender and little or no water remains.
serving amount
serves: 4
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more information
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