Batero Recipe
Ingredients
| 1 1/2 kg leg or shoulder of lamb, cut into pieces with bone or 2 small chicken, jointed | ||
| 1 ltr lightly fermented toddy or beer | ||
| Salt | To Taste | |
| Ghee | 3 Tablespoon | |
| Ginger | 2 1/2 Inch (Grind together:) | |
| 2 pods garlic | ||
| Turmeric powder | 2 Teaspoon (Grind together:) | |
| Chilli powder | 4 Teaspoon (Grind together:) | |
| Cumin seeds | 1 Tablespoon (Grind together:) | |
| Black peppercorns | 1 Tablespoon (Grind together:) | |
Directions
Pierce meat pieces with a fork and mix with ground spices and salt.
Add enough toddy to mix well and cover meat.
Leave to marinate for 2-3 hours, or leave overnight in the refrigerator.
Bring back to room temperature before cooking.
Heat fat in a pan and fry meat till brown.
Lower heat and add remaining toddy.
Cover and simmer till meat has cooked.
Serve hot with hot rotlis.
Add enough toddy to mix well and cover meat.
Leave to marinate for 2-3 hours, or leave overnight in the refrigerator.
Bring back to room temperature before cooking.
Heat fat in a pan and fry meat till brown.
Lower heat and add remaining toddy.
Cover and simmer till meat has cooked.
Serve hot with hot rotlis.
Chef
