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Lamb in yoghurt
Ingredients:(Serves 4)
- Meat/Lamb (boneless) 500 gm. (1.1 pounds)
- Ghee (or melt butter) 100 gm. (3.5 oz.)
- Cumin seed (Jeera) paste/ powder 2 tsp.
- Corriander seed paste/ powder 2 tsp.
- Red chili powder 2 tsp.
- Garam masala powder 1 tsp.
- Garam masala whole (This includes 3 nos. cardamom, 2 pcs. of cinnamon, and 3 nos. cloves)
- Ginger paste 1 ½ tsp.
- Bay leaf 3 nos.
- Elaichi (big) 1 no.
- Clove 3 nos.
- Cinnamon 1 cm piece
- Curd ½ cup.
- Sugar ½ tsp.
- Salt to taste
- Potato 2 nos.(medium size)
Garnishing:
- Chopped Coriander leaves 2 tbsp.
- Sliced Carrot
Procedure:
Cut meat into small pieces. Whip curd. Marinate meat with curd, turmeric and salt. Keep aside for half hour.
Heat ghee. Add bay leaf and garam masala whole. Fry for 10-15 secs. Add meat. Fry for 20-30 secs. Add all pastes and salt and fry for 1 min. in low heat. Add 4 cups of hot water. Cook till the meat is well done. Add garam masala powder. Put on lid and remove from heat.
For garnishing, use chopped coriander leaves and carrot slices.
Nanz's tips:
- You can either buy the garam masala powder off the shelf from Indian stores. Or you may prepare it at home from the ingredients mentioned under garam malasa (whole).
- If you use butter instead of ghee, melt the butter and heat it under a low flame for 5 mins to get the aroma of ghee.
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