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Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Rara Lamb |
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Lamb pieces
stir-cooked painstakingly in a spicy gravy. |
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Lamb cuts 1 kg
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Bay leaves (tej
patta) 2 |
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Black
cardamoms 3 |
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Cardamoms 8
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Coriander
powder 25 gm/5 tsp |
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Cumin (jeera)
powder 10 gm/2 tsp |
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Garlic,
chopped 20 gm/4 tsp |
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Garlic paste
45 gm/3 tbs |
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Ginger,
shredded 20 gm/4 tsp |
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Ginger paste
45 gm/3 tbs |
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Oil 160 ml/
2/3 cup |
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Onions,
chopped 240 gm/1 cup |
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Red chilli
powder 5 gm/1 tsp |
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Red chillies,
whole 4 |
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Salt to taste
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Tomatoes,
chopped 160 gm/ 2/3 cup |
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Turmeric (haldi)
powder 2.5 gm/ 1/2 tsp |
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Yogurt 160 gm/
2/3 cup |
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- Whisk
together the yogurt and salt and marinade the lamb in it for
an hour. Heat the oil in a pot and crackle bay leaves and
both the cardamoms in it. Add the onions and sauté till
light brown. Add ginger and garlic pastes and stir for 4 to
5 minutes. Stir in coriander, turmeric and red chilli
powders. Add the lamb with the marinade, bring to boil then
reduce flame.
- Let
simmer, adding 3 teaspoons water at intervals. Cook until
tender. Add the tomatoes, chopped garlic and ginger and
stir. Then add the cumin and whole red chillies. Cook on low
flame till the lamb pieces are coated with the masala and
tender.
- Time:
Preparation: 1 1/2 hours, Cooking: 1 1/2 hours
- To
Serve: Serve with a tandoori bread of your choice.
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