Ingredient:
1 kg Leg of lamb
1 cup Cooked yogurt
1 cup Desi ghee
12 ½ cups Water
1/3 cup Onion
1 tsp Garlic
8 Cardamoms
4 Cloves
¼ tsp Saffron
½ tsp Turmeric Powder
1 ½ tsp Coriander
¼ tsp Black pepper
3 tbsp Green coriander (chopped)
Salt
Method:
Boil the water in a deep pan; add the meat and bring the water to a boil again. Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.
Put the blanched meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric and coriander powder. Mix well and cook until the ghee separates from the mixture. Add just enough water so that when the meat is tender, very little water remains. Sprinkle the black pepper powder and stir.
Serve hot, garnished with coriander leaves.
1 kg Leg of lamb
1 cup Cooked yogurt
1 cup Desi ghee
12 ½ cups Water
1/3 cup Onion
1 tsp Garlic
8 Cardamoms
4 Cloves
¼ tsp Saffron
½ tsp Turmeric Powder
1 ½ tsp Coriander
¼ tsp Black pepper
3 tbsp Green coriander (chopped)
Salt
Method:
Boil the water in a deep pan; add the meat and bring the water to a boil again. Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.
Put the blanched meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric and coriander powder. Mix well and cook until the ghee separates from the mixture. Add just enough water so that when the meat is tender, very little water remains. Sprinkle the black pepper powder and stir.
Serve hot, garnished with coriander leaves.
