|
600 g
10 g
15 g
3
3
4
80 ml
20 g
10 g
3 g
1
50 g
|
lamb
pieces
ginger,
crushed
garlic,
crushed
black
cardamom (bari elaichi)
cinnamon
(daalchini)
cloves
(laung)
oil
coriander
powder
red chili
powder
turmeric
(haldi) powder
tomato,
chopped
coconut
dices
salt to
taste |
|
Method :
Boil lamb in water (100 ml), in a
heavy bottomed wok along with crushed ginger, garlic, salt, black
cardamom, cinnamon and cloves. Cook until the lamb becomes
tender. Remove and keep aside. Heat oil in a wok, add the cooked
lamb along with coriander, red chili and turmeric powder. Stir fry for 3 minutes. Add chopped tomato and coconut
dices. Cook further for 7-10 minutes. Remove from heat and serve hot,
accompanied by any Indian bread.
Serves 4
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