Credits: indianfoodforever
Img credits: enjoyindianfood.blogspot
Ingredients:
For Marinade:
2/3rd cup Curd (Dahi) / plain Yogurt
2 tsp minced Ginger (Adrak)
2 tsp minced Garlic (Lasun)
1 tsp Cayenne Powder
1 tsp Garam Masala Powder
1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
For Curry :
11/4th lb trimmed and cubed Lean Lamb
2 Onion finely chopped (Pyaj)
1 chopped Tomato (Tamatar)
3 cup grated fresh Coconut (Nariyal)
1-inch piece of Cinnamon (Tuj/Dalchini)
6 Cloves (Lavang)
8-10 crushed Black Pepper corns (Kalimirchi)
1 tsp Aniseed (Saunf)
2/3 cup Oil
2/3rd cup Curd (Dahi) / plain Yogurt
2 tsp minced Ginger (Adrak)
2 tsp minced Garlic (Lasun)
1 tsp Cayenne Powder
1 tsp Garam Masala Powder
1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
For Curry :
11/4th lb trimmed and cubed Lean Lamb
2 Onion finely chopped (Pyaj)
1 chopped Tomato (Tamatar)
3 cup grated fresh Coconut (Nariyal)
1-inch piece of Cinnamon (Tuj/Dalchini)
6 Cloves (Lavang)
8-10 crushed Black Pepper corns (Kalimirchi)
1 tsp Aniseed (Saunf)
2/3 cup Oil
Method:
· Mix all marinade ingredients and add
lamb pieces.
· Stir well and set aside for 30 minutes.
· Heat 2 tblsp oil in a heavy pan and add
cinnamon, cloves, peppercorns and aniseed.
· Saute for a minute and add onions and
fry till golden and add coconut.
· Saute until brown.
· Add chopped tomatoes and stir and take
off from the heat.
· Allow to cool.
· Grind the mixture in a processor.
· Heat the remaining oil and add marinaded
lamb pieces and marinade mixture and add little water, cover and cook until
done.
· Now add the grinded mixture and simmer
for 5-6 minutes.
· Remove from the heat.
Serve hot with boiled rice.Watch & Learn:
