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1 kg mutton leg
asafetida (heeng) 1 gm/a pinch
Cloves 5
Cooking oil 60 ml/4 tbs
Cumin (Zeera) seeds 2.5 gm/1 tsp
Garlic, shredded 10 gm/ 2 tsp
Ginger, shredded 5 gm/1 tsp
Jaggery ( Gur )25 gm
Lemon juice 30 ml/2 tbs
Mustard oil (sarson ka tel) 20 ml/4 tsp
Mustard (sarson) seeds 2.5 gm/ 1/2 tsp
Nigella (kalonji) 2.5 gm/ 1/2 tsp
Red chili powder 5 gm/1 tsp
Red chilies, whole 6
Salt to taste
Turmeric (haldi) powder 2.5 gm/ 1/2 tsp
Yogurt 240 gm/1 cup
Preparation
METHOD:
Clean and cut lamb into 1 inch pieces. Put to boil with 1.5 litres/5 cups of water, turmeric and salt. Reduce heat and simmer till lamb is tender. Remove pieces and reserve stock. Smoke mustard oil in a pan, reduce flame and add the other cooking oil. Add whole red chilies and sauté till chilies turn black, then discard the chilies.
Crackle mustard seeds, cloves and asafetida in the oil. Add the lamb pieces, red chili powder, cumin seeds, nigella, jaggery, ginger and garlic and stir.
Cook till the meat pieces turn brown. Stir in stock and lemon juice and simmer for 2 minutes. Reduce flame and stir in the yogurt stirring vigorously. Cook till the fat surfaces.
Serve with naan or paratha. Garnish with deep fried onion rings, if desired.
Posted By:
Aliumair, Karachi