Ingredients
Lamb meat - 1 / 2 kg
Ginger garlic paste - 2 Tbsps
Small onions - a handful
Curry leaves - 2 sprigs
Coriander leaves - 1 cup
Mint leaves - 1 / 4 cup
Gram Masala Powder - 1 Tbsp
Pepper powder - 2 Tbsps
Chilli powder - 1 Tbsp
Turmeric powder - 1 Tsp
Fennel powder - 2 Tbsps
Salt - to taste
Coconut Oil - to fry
Method
1. Grind all ingredients except mutton oil and half of the coriander leaves.
2. Clean the lamb meat and apply the paste to the pieces and mix well.
3. Set aside for an hour , do not refrigerate.
4. Pressure cook the mutton till soft.
5. Heat oil in a pan and when it's hot add curry leaves, simmer and add the pressure cooked lamb pieces along wit the stock.
6. Simmer and stir once in awhile till the mixture is semi dry or dry.
7. Garnish with chopped coriander leaves and serve hot.
Note:
I used ghee instead of oil . Taste was different .
Adjust the spices to suit your palate.
I cooked it till slightly moist and semi dry.
No comments:
Post a Comment