1 kg
250 ml
100 ml
3
10
5 10
200 g
60 g
60 g
10 g
200 ml
2 g
10 g
6 g
3 g
2 g
10 g
0.5 g
30 ml
250 g
8 g |
lamb, cut
into boneless cubes
Pomegranate juice
oil
bay leaves
(tej patta)
cloves
(laung)
cinnamon
(daalchini) sticks
green
cardamoms (choti elaichi)
onions,
chopped or sliced
ginger
paste
garlic
paste
red chili
powder
yoghurt
garam
masala
coriander
powder
cumin
(jeera) powder
mace
(javitri) powder
nutmeg
(jaiphal) powder
saffron
(kesar)
milk
almonds,
fried
fresh
mint, chopped
salt to
taste |
Method :
Marinate the lamb cubes in
pomegranate juice for 6-12 hours. Heat oil in a pan, add bay leaves,
cloves, cinnamon sticks and cardamoms and saute over medium heat for
a few seconds until they begin to crackle. Add the onions, saute until soft
and golden in color. Stir in the ginger and garlic
pastes and red chili powder, cook for 5 minutes, stirring
continuously. Add the marinated lamb along with
the marinade, cook for 10-15 minutes over medium heat until a
pleasant aroma comes from the lamb.
Stir in the yoghurt and cook for 5
minutes. Reduce heat, simmer on low heat
and cook until the lamb is tender. Sprinkle garam masala, coriander
powder, cumin powder, mace, nutmeg, salt and crushed black pepper,
cook for another 5-10 minutes, remove from heat. Transfer to a serving dish,
sprinkle saffron dissolved in a little milk, fried almonds and fresh
mint leaves and serve hot.
Serves 4
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