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