|Sourcefirstname.lastname@example.org (ARVIND MATHUR)|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
|Ingredients||Lamb cut into small cubes
oil 3 TBs
Onions 2 big chopped fine
Ginger paste 1/2 tsp
garlic paste 1/2 tsp
Potatoes 2 sliced into 1 cm thin round (shape doesnt matter)
Cumin seeds 1 tsp
cardamom 4 whole pods
cinnamon sticks 2
turmeric 1/2 tsp
salt 1/2 tsp (or to taste)
chilli powder 1/2 tsp (or to taste)
yogurt 1 cup beaten to a paste and diluted with 1 cup water and beated again
chopped corriander leaves 2-3 tbsp(to garnish)
|Instructions||1. Heat the oil and add cumin, cardamom, cloves and cinnamon sticks followed immediately with onions. Slightly brown the onions.
2. Add Ginger and garlic paste followed by turmeric, salt and chilli powder. Stir for 2-3 minutes. (if the spices tend to stick to th epot you can add some water).
3. Add the lamb and 2 cups of water and cook on a low flame until the meat is tender. (I use a pressure cooker for 10 minutes).
4. In a seperate pan, fry the potatoes. (You can avoid frying with slight loss of taste by adding the potatoes to the lamb mixture when th elamb is about 70 % done)
5. When the meat is done add the yogurt mixture and potatoes followed by corriander leaves and cook on a low flame until the gravy thickens.
6. Serve with rice !
|Notes||Variations: You can substitute lamb with chicken or beef also.|
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