Tuesday, June 28, 2011



INGREDIENTS:     ( serves  5-6 )

1.25  kg  lamb cubes
500  g  sliced  onion
1  kg tomatoes,  chopped
75  g  ginger- garlic  paste
150  ml  oil
30  ml  lemon juice
75  g  clarified butter
3  g  cinnamon
2  g  cardamom
2  g  clove
30  g  coriander  powder
30  g  cumin powder
60  g  kashmiri  chilly  powder
20  g  turmeric  powder
10  g  black  cardamom  powder
20  g  fennel  powder
75  g  fresh  coriander, chopped
Salt,  to taste
Julienned  ginger,  for garnishing

  • Heat oil in a large saucepan and add cinnamon, cardamom and clove to it.
  • When the spices begin to splutter, add onion and saute until golden. Add ginger- garlic paste and lamb cubes and saute on low heat.
  • Add coriander, cumin, kashmiri chilli and turmeric powders and salt. Add water, cover the pan and allow the meat to cook.
  • When the meat is almost done, add tomatoes and allow to cook for some more time on low heat.
  • Flavour the dish with lemon juice, black cardamom and fennel powders. Garnish with ginger, coriander and clarified butter. Serve with chapatis.

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