For the non-vegetarian lovers here is a super-tasty lamb dish. Ensure that the dry masala's used are freshly ground for that aromatic succulent taste of meat. The meat is marinated for a few hours to tenderise it and for the flavours to penetrate in the meat. I've used cashewnuts to thicken the gravy as nuts give a great texture to the gravy. Now coming to the recipe...
INGREDIENTS
Lamb Mix Mutton - 1/2 kg
For the Marination-
Curd - a little less than 1 cup
Salt - to taste
Red Chilly Powder - 2 tblspn
Kashmiri red chilly powder - 1 tblspn
Turmeric Powder - 1 tspn
Garlic paste - 1 tblspn
Ginger paste - 1 tspn
Mustard oil - 1/4th tspn
For the Main Dish Cooking-
Green Cardamom (छोटी ईलैची)- 4-५
Cinnamon (दालचीनी) - 2 inch stick
Bay Leaf (तेजपत्ता) - 1
Refined Oil (तेल) - 2 tblspns
Ginger Paste (अदरक पिसा)- 1 tspn
Garlic Paste (लहसन पिसा) - 2 tspns
Sliced Onions - (लम्बा कटा प्याज़) 2 large
Red Chilly Powder - (लाल मिर्ची पावडर ) 1 1/2 tblspns
Turmeric Powder (हल्दी पीसी) - 1 tspn
Salt (नमक) -to taste
Garam Masala Powder (गरम मसाला पावडर) - 1/2 tspn
Roasted Coriander पावडर (भुना धनिया पावडर) - 1 tblspn
Roasted Cumin Powder (भुना जीरा पावडर)- 1 tspn
Cashewnuts (काजू) - 5/6
Oil - for deep frying cashews
Pre-preparation
Whisk the curd and add all items under marination, mix well.
Wash the lamb , drain the water.
Mix the marinade to the lamb.
Keep it aside for about 2 hours.
Slice onion lengthwise.
Heat oil and deep fry the cashewnuts.
Deep fry the sliced onion in batches.
Keep on a kitchen towel.
Cooking the Lamb-
- Heat oil in a deep vessel.
- Throw in the bay leaf, green cardamom, cinnamon and let it splutter.
- Reduce flame. Now add Ginger paste and garlic paste.
- Saute it well till the ginger garlic is cooked properly.
- Add the fried onion and little water. Stir.
- Add the lamb with the marinade and mix well.
- Cook on high flame for about 10-15 minutes. Keep stirring.
- Add all the dried masalas. Mix well.
- When the fat separation happens..
- Add to it the cashewnut paste. Keep mixing and stirring.
- Now transfer the entire thing to a pressure cooker.
- Cook on lowest flame for 25 minutes.
- Serve hot with naan or roti.
