Bajre Ka Soyta (Millet and lamb porridge)
Ingredients
- 1.1 lb Lamb
- 1.1 lb Millet grains bajra
- Salt to taste
- 48 floz Water
- 5 oz Ghee
- 1/4 cup Red chilli powder
- 6 tsp Coriander dhaniya powder
- 1 tsp Turmeric haldi powder
- 4 Onions medium-sized, sliced
- 1 Ginger adrak, ground, 3 inch piece
- 3 Garlic lasan pods, large, ground
- 20 Green chillies
- 2 tbsp Green coriander hara dhaniya, chopped
- 1 tbsp Ginger julienned
- 5 Dry red chillies sookhi lal mirch, deseeded, fried
Instructions
- Sprinkle a little water on the millet grains and keep aside for 30 minutes. Pound lightly to split the grains. Pass through a sieve to remove the chaf.
- Boil the lamb with salt and 1 cup water till it is half cooked.
- Heat the ghee in a pan; add all the dry spices and millet. Saute for a while. Add onions, ginger, garlic, lamb, and green chillies. Mix well.
- Add the remaining water and cook on low heat till the lamb is tender and the water is absorbed.
- Garnish with green coriander, ginger, and red chilli shells. Serve hot.
Calories: 874 kcal
Carbohydrates: 87 g
Protein: 26 g
Fat: 48g
Saturated Fat: 24 g
Cholesterol: 121 mg
Sodium: 734 mg
Potassium: 792 mg
Fiber: 17 g
Sugar: 11 g
Vitamin A: 3297 IU
Vitamin C: 78 mg
Calcium: 86 mg
Iron: 6 mg