Kadhai Maas (Boneless lamb cooked with tomatoes) recipe
ingredients
1 kg (2.2 lb) Lamb, boneless pieces
1 cup (250 ml) 8 fl oz Vegetable oil
1 kg (2.2 lb) Tomatoes, red, pulpy, blended
2 - 3 tbsp (30 - 45 ml) 1 - 1 1/2 fl oz Water
Salt to taste
250 g (9 oz) Green chillies, large, cut into 3/4 inch pieces
1 cup (250 ml) 8 fl oz Vegetable oil
1 kg (2.2 lb) Tomatoes, red, pulpy, blended
2 - 3 tbsp (30 - 45 ml) 1 - 1 1/2 fl oz Water
Salt to taste
250 g (9 oz) Green chillies, large, cut into 3/4 inch pieces
method
1. Heat the oil in a wok (kadhai); add the tomatoes and cook till the oil separates, stirring continuously.
2. Add the lamb and cook till it is almost tender, stirring and adding little water occasionally to prevent it from sticking to the bottom.
3. When the lamb is almost tender, add the salt and green chillies.
4. Cook till the green chillies are soft and the lamb is dry.
2. Add the lamb and cook till it is almost tender, stirring and adding little water occasionally to prevent it from sticking to the bottom.
3. When the lamb is almost tender, add the salt and green chillies.
4. Cook till the green chillies are soft and the lamb is dry.
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