BONELESS LAMB-2LB, OIL-4TB.SPOON, BIG CARDAMOM 4 NOS. GREEN CARDAMOM 4NOS. CLOVE-4 NOS. CINNAMOM STICK 2 NOS, BAYLEAF 2. CHOPED ONON 4 NOS (MIDIUM),BLACK PEPPER CORN 1/2 TEASPOON, CUMIN POWDER 2 TEASPOON,.GINGER GARLIC PASTE 2 TB.SPOON, GREEN CHILLY 6 NOS.CHOPED TAMATO MIDIUM 4, YOGHURT 1/2 CUP,FRESH MINT PASTE 2 TB.SPOON,2 SPRIK OF FRESH MINT .SALT FOR TEST

Directions

TAKE DEEP PAN AND HEAT OIL ADD ALL WHOLE MASALA TILL MASALA START CRACKLE.ADD GINGER,GARLIC PASTE CHOPPED GREEN CHILLY STIR FOR FEW MINUTES. ADD CHOPED ONION AND COOK TILL GOLDEN BROWN.ADD LAMB AND COOK TILL THE LAMB TURN BROWN. ADD YOGHURT AND COOK FOR 10-12 MINUTES. NOW THIS IS TIME TO PUT CHOPED TOMATO AND COOKFOR 3-4 MINUTES. ADD WATER AND COOK TIL BOIL THE CURRY(SAUCE)REDUCED HEAT AND COOK ON SLOW FIRE TILL LAMB BECOME TENDER AND SAUCE IS DRY.ADD MINT PAST AND SALT FOR TASTE AND COOK FOR 3-4 MINUTES.SERVE IN A BOWL OR FANCY DISH AND GARNSH WITH FRESH CHOPED MINT.

Comments

Comments: 4 | Add a Comment

drvkhanna says :

this is exactly how we been cooking mutton curry in our house 4 last 50 yrs.only diff is we use a heavy bootom karahi and we cook the mutton till it is tender slightly.this process takes at least 45 min.try and see the difference

Posted on: 16 June 2007 - 12:15pm