Monday, May 25, 2015
DHABE DA MEAT
1- 11/2 kg lean shoulder of lamb
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 tsp coriander powder
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
garam masala powder1 tsp.
salt to taste
1 tblsp coriander leaves chopped
1/2 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder
Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
Stir to mix well and leave aside for 5 -10 minutes.Heat up the oil in a deep wok (kadai).Mix in bay leaves, cloves and cardamoms and stir fry for few seconds.
Mix in the onions and stir fry until golden brown.
Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.Pour out little water if necessary.
Sprinkle garam masala and stir fry for about 2 minutes.Mix in salt to taste.
Decorate with coriander leaves, ginger juliennes and cut green chillies.