If your taste buds crave something spicy and delicious, this is the best dish you can make easily and enjoy to the fullest! The succulent lamb pieces floating in the mouthwatering gravy with their aroma and taste is something that only the lucky ones could get! This recipe gives you all the tips and the complete recipe so nothing could possibly go wrong in producing something exactly like the pictures above.
In this recipe, I first boiled the meat in the pressure cooker along with some oil and spices in order to make the meat very tender. If you do not have a pressure cooker, cook the meat in a pot but the meat will take a longer time to come out tender.
Remember to buy lamb from the butcher and opt for a nice shoulder joint without many bones on the meat. So, let’s get ready to make it!
What you need to make this delicious dish:
| Spring lamb | 300g |
| Onion | 2 |
| Coriander p. | tsp |
| Cumin powder | 2tsp |
| Garam masala | 2tsp |
| Salt to taste | 1tsp |
| Turmeric | 2tsp |
| Tomato | 1 |
| Green chilies | 2 |
| Chili powder | 2 tsp |
| Ginger garlic paste | 2tbsp |
| Olive oil | 2tbsp |
- Maggi coconut milk powder - 1tbs for extra flavours
- Drop a tbsp of vinegar when you are boiling the lamp for quick results.
Let’s get started;
Pressure cook
- Add half of all the above-listed ingredients to the pressure cooker with meat and add water a little above the lamb pieces. Pressure cook or cook in the pot on the stove until the meat gets tender.
- (Allow for 4 – 6 whistles depending on your pressure cooker)
- Keep the pressure-cooked lamb aside and get on with the second step
Fry
- Add 2 tbsp of oil to a wide pan
- Drop a clove, a stick of cinnamon, 2 cardamoms, and a few curry leaves and fry
- Now add the remaining half of the chopped onion. Saute until golden.
- Add a slit green chili. (optional)
- Add ginger-garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
- Add all the spices: chili powder, turmeric, pepper powder, garam masala, cumin powder, coriander powder, and salt. Fry until all comes together
- Add the chopped tomato
- Fry adding hot water little by little until all dissolves in the gravy and the oil separate
Add lamb pieces first then gravy
- Drain the gravy and add only the pressure-cooked lamb pieces into the pan and fry for a little while
- Now pour the gravy into the wok. If the gravy is not enough add some hot water
- Mix thoroughly, cover, and simmer under low flame
- After 10 mins, open the lid, give a good stir, and raise the flame high for 2 mins to thicken the gravy and oil to float up
- Add a tbsp of Maggi coconut milk powder and let the pot simmer for a while. Adjust salt if necessary
- Cover and let the pot rest. This allows the meats to absorb all the aromatic flavours of spices
- Serve with boiled white Basmati rice or bread
0 Comments:
Post a Comment