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Boneless Lamb In Tomato Purée Recipes
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Ingredients : |
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900g lamb
(cut into boneless cubes)
125ml oil
2 cinnamon
(daalchini) sticks
5 cloves
(laung)
a pinch
nutmeg (jaiphal)
4 green
cardamoms (choti elaichi)
40 g
ginger garlic paste
200g
onions, chopped
8g salt
5g red
chili powder
5g
coriander powder
5g
turmeric (haldi) powder
200g
carrots (cut into rounds)
200g
tomato purée, fresh
30g khoya
40g brown
onion paste
100g green
peas, shelled
80g
mushroom (stems removed)
150g
cashew nuts, whole
4g garam
masala
800ml
water |
Method :
- Clean and wash the lamb.
- Heat oil in a kadhai (wok), add
the whole spices and sauté till they crackle.
- Add ginger garlic paste and sauté
for a few minutes.
- Add lamb and chopped onions.
- Cook on a medium heat till the
liquid dries.
- Add salt, red chili powder,
coriander powder, turmeric powder and carrots.
- Stir in tomato purée and cook till
oil separates.
- Mix in khoya, brown onion paste,
green peas, mushrooms, and cashewnuts.
- Add water to it.
- Reduce heat, cook on a slow fire
till the meat is tender and the curry has thickened.
- Serve hot, accompanied by steamed
rice.
Serves 4 - 6
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