|Published||Nov 16, 2007||Cooking Time||45 Minutes|
|Recipe Type||Non Veg-Main||Preparation Time||30 Minutes|
|Ingredient||Lamb||Standing Time||1 hour|
Description: lamb meat cooked with lots of onions with ground spices added in the end.
Recipe of mutton -65
|Large Yellow /white Onions||2|
|Green Chillies[thai Peppers]||2|
|Black Pepper Corn[whole]||1||Teaspoons|
|Fenugreek Seeds/ Methi||1/2||Teaspoons|
Take tender lamb meat, cut into bite size chunks. now chop onions finely. To a med sized sauce pan add oil. when the oil is hot enough, add the onions , saute' until the onions turn transparent, add the meat [ you don't have to pre cook the meat if it is tender] add turmeric, salt to taste , mix it well so that the oil, turmeric coats the meat uniformly . The salt helps bring out the juices in the meat and cook faster, now let it cook three quarters of the way thru with the lid on, that is when the meat partially cooked but not exactly fork tender. Meanwhile, toast the whole spices slightly and grind to fine powder ,once meat is cooked to that point, add chilli powder , cook uncovered untill water almost evaporates at which point you add the ground spices , mix well to coat the meat uniformly,toun off the heat. serve hot as a side dish with dal chawal or as an appetizer.
if the meat appears too dry , can add 2 tbsp of sour cream just before you turn off the heat , mix it well to coat the meat, cook it covered for 5 min, then turn off the heat.
Posted Nov 16, 2007