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600 g
75 g
75 g
2 g
2 g
2 g
2 g
2 g
10 g
10 g
50 g
10 g
10 g
10 g
50 g
50 g
100 g
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lamb
(minced)
onion,
chopped
tomatoes,
chopped
bay leaf
(tej patta)
peppercorns
cloves
(laung)
black
cardamoms (bari elaichi)
green
cardamoms (choti elaichi)
coriander
powder
cumin
(jeera) powder
red chili
powder
garam
masala
green
coriander, chopped
ginger,
julienned
ginger
paste
garlic
paste
green
peas, boiled
oil for
frying
salt to
taste |
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Method :
Heat oil in a wok, saute onions
till transparent, add tomatoes and cook for 10-15 minutes, remove
from heat. Heat oil in a separate wok, add
bay leaf, peppercorns, cloves and both cardamoms, saute till they
begin to crackle. Pour in the onion tomato mixture
and then add minced lamb to it. Cook for 10-15 minutes. Add the remaining ingredients and
cook till oil separates. Add green peas and cook for
another 10-15 minutes. Remove from heat and serve hot,
accompanied by any curry preparation and steamed rice.
Serves 4
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