Ingredients:
500g lean lamb cut into 4-5cm cubes
1/2 tsp nigella seeds
1/4 tsp fenugreek seeds
A pinch of asafoetida
4 - 6 cloves crushed
5cm piece of grated ginger
1 tsp red chilli powder
2 tbsp jaggery, broken into small pieces
Juice of 1 lime
Fresh coriander to garnish
1/2 tsp fennel seeds
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 tsp turmeric
Salt to taste
25ml of mustard oil
100g ghee
4 large onions, thinly sliced
4-6 whole dried red chillies, broken in half
6 whole cloves
3 black cardamom
4 green cardamom
Chapattis to serve
Method:
Boil
the meat with salt and turmeric in only as much water that it should dry up
when tender. If some liquid remains, drain and keep aside for later.
In a
separate pan heat the mustard oil, when it begins to smoke add the clarified
butter or ghee.
Fry the sliced onions to
a golden brown, remove and set aside. This will take around 15 minutes and be
sure to continue stirring them to get an even golden brown.
In the
same oil add the whole dried chillies and fry until they blacken, remove the
pan from the heat and discard the chillies.
Bring
the same oil to the heat once again, and add the cloves and both the cardamoms
and allow them to sizzle for a few seconds, then add the mustard seeds, cumin
seeds, fennel, nigella, fenugreek and asafoetida.
Once
the seeds crackle and pop, add the garlic and ginger stir-fry for one minute
then add the cooked meat along with the red chilli powder, jaggery and two
thirds of the fried onions.
Stir-fry
for a few minutes, add some of the leftover meat liquid or water to
keep it moist and break the meat up a little with the spoon.
Add the
lime juice with two tablespoons of water and simmer over a low heat until the
liquid dries up and only the ghee remains.
Serve with hot chapatis and garnish with the remaining fried
onions, and chopped fresh coriander.
No comments:
Post a Comment