Description Edit

• Ethnicity - Mughlai, North Indian
• Type of meal - Party, Lunch, Dinner

Ingredients Edit

• 1 big sized onion (pyaj)
• 1 ginger (adrak)
• 2 tbsp chopped coriander leaves (dhania patta)
• 2 fresh green chile (hari mirch) slit lengthwise into halves
• 3 tbsp clarified butter (ghee)
• 3 4 cloves garlic peeled and coarsely chopped
• 3 tbsp wine vinegar
• 175 ml warm water
• 1 tbsp tomato (tamatar) purée

Paste Edit

• 1 tbsp sesame seeds (til)
• 1 kg leg of lamb
• 1 tbsp mustard seeds (raai / raee)
• 1 bay leaf (tej patta)
• 2 tbsp poppy seeds (khuskhus)
• 2" piece cinnamon (tuj/dalchini)
• 2 - 4 dried red chillies
• 4 cloves (lavang)
• 10 black pepper (kali mirch)
• 2 brown cardamom (elaichi moti)

Directions Edit

1. Trim off excess fat from the meat and cut into 2" cubes.
2. Rub the spice paste well into the meat and leave for marination for 4 - 6 hours or overnight in the refrigerator.
3. Add the salt to garlic and crush to a smooth pulp.
4. Melt the ghee over low flame.
5. Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
6. Add the garlic paste and fry for a further 2 - 3 minutes stirring frequently.
7. Add the meat and cook in the Onion mixture until all sides of meat are brown.
8. Add water and bring to a boil. Cover and simmer until the meat is tender.
9. Add the puree, green chillies and coriander leaves.
10. Adjust the flame to medium and cook for 3 - 4 minutes stirring continuously.
11. Remove the pan from the flame and serve hot.