Tuesday, June 2, 2015


1  Onion 
1/2 Ginger
1 tblsp chopped Coriander Leaves
1 fresh Green chilli slit lengthwise into halves
11/2 tblsp Clarified Butter (Ghee)
2 cloves Gralic peeled and coarsely chopped
11/2 tblsp lemon juice
100 ml warm Water
1/2 tblsp Tomato puree
For paste
1/2 kg Leg of Lamb
1/2 tblsp Sesame seeds
1/2 tblsp Mustard Seeds
1/2 Bay Leaf
1 tblsp Poppy seeds
1 piece Cinnamon
2  dried Red Chillies
5 Black Pepper
1 Black Cardamom
Trim off excess fat from the meat and cut into 2  cubes.Rub the spice paste well into the meat and leave for marination for 6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2  minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.Adjust the flame to medium and cook for 4 minutes stiring remove the pan from the flame and serve hot.

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