Sunday, 9 April 2017
A tangy peppery lamb dish... which if you eat once, will keep you asking more...
Lamb/Mutton - 1/2 kg/500 gms - cut into medium pieces (with bone)
Turmeric powder - 1 tsp
Lemon - 2 large - juiced
Green chillies - 1
Black pepper - whole - 2 tbs (around 40-50 gms)
Cinnamon - 1 inch piece
Cloves - 5
Black cardamom - 2
Salt to taste
Oil - 2 tbsp
Onion - 1 large - sliced
Marinate the lamb with salt and turmeric powder.
Take a pan, dry fry the cinnamon, cloves and pepper till it gives out nice aroma.
Wet grind the green chilly, lemon juice, fried black pepper, cinnamon, cloves to a fine paste with very very little water. If lemon juice is enough to make the paste, then do not use water.
Take a deep pan, add oil, fry the sliced onions till translucent and very soft, add the ground paste and fry for 1 min. Then add the marinated mutton, 1/2 cup water and cover and cook for 20-30 minutes until mutton is well cooked and soft. If pan is used, please check from time to time so that water doesnt evaparate and mutton doesnt burn.
If required you could use cooker instead of a deep pan, it will save you time and supervision.