INGREDIENTS QUANTITY
Leg of spring lamb - 600 gms
Bengal gram split - 200 gms
Ghee - 120 ml
Whole garam masala - 10 gms
Onions - 100 gms
Giger paste - 25 gms
Garlic paste - 25 gms
Red chillies - 10 Nos
Turmeric - 03 gms
Coriander powder - 05 gms
Curd - 400 gms
Coriander seeds - 20 gms
Curry leaves - 2 bunches
Lemon juice - 60 ml
Method of Preparation :
1. Clean and cut lamb in to 1 1/2 inch chunks.
2. Pick and wash dal in running water and soak for 30 mins in handi. Drain, replenish with fresh water and add salt and boil until cooked.
3. Peel, wash and slice onions, chop green chillies, wash curry leaves, peel and crush garlic.
4. Heat ghee in a handi, add whole garam masala and saute over medium heat until it begins to crackle.
5. Add onions and saute until golden brown. Then add giger, garlic paste chopped green chillies and stir for 15 seconds, add lamb and "Bhunno"for 3-4 min.
6. Add red chilli powder, turmeric and coriander powder, stir, add water and bring to boil.
7. Add beaten curd,bring to boil and suspend potli( tied coriander seeds, curry
leaves in a muslin cloth), cover and simmer till lamb is tender.
8. Add dal and bring to boil, simmer for 15 mins .
9. Remove the muslin cloth, sprinkle lemon juice, stir and adjust the seasoning.
10. Prepare tempering with ghee, garlic, red chilli and pour over the lamb stew
and serve hot.
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