leg of lamb
4 tbsp fat or unsalted butter
1/4 tsp green cardamom (choti elaichi) powder
3/4 tbsp salt
4 tbsp fat or unsalted butter
1/4 tsp green cardamom (choti elaichi) powder
3/4 tbsp salt
method
1. Take 500 g (1.1 lb) fresh, boneless meat from the leg of lamb (with fat removed) and cut into 1 inch x 2 inch cubes; 4 tbsp fat or unsalted butter, 1/4 tsp green cardamom (choti elaichi) powder, and 3/4 tbsp salt.
2. First pound the meat on a smooth stone with a wooden mallet. While pounding, remove any white tough fibre that may appear. Keep pounding until the meat changes colour.
3. When the meat has lightened in colour, add the fat or unsalted butter and green cardamom powder. Continue to pound with the mallet, turning it over with one hand, until the meat is very light in colour, soft and has a paste-like texture. Add salt and pound until well mixed.
4. With hands wet in chilled water, make balls with the meat paste, and keep aside for use either for ghushtaba or rista.
2. First pound the meat on a smooth stone with a wooden mallet. While pounding, remove any white tough fibre that may appear. Keep pounding until the meat changes colour.
3. When the meat has lightened in colour, add the fat or unsalted butter and green cardamom powder. Continue to pound with the mallet, turning it over with one hand, until the meat is very light in colour, soft and has a paste-like texture. Add salt and pound until well mixed.
4. With hands wet in chilled water, make balls with the meat paste, and keep aside for use either for ghushtaba or rista.
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