mughlai lamb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
lamb, Cubed, 1000 grams Onions, raw, 3 medium (2-1/2" dia)Chili powder, 1 tspTurmeric, ground, 1 tsp garam masala powder, 1.5 tbsp Coriander powder, 2 serving Ginger powder, 2 tbsp Ginger garlic paste, 1 tbsp yoghurt, 250 gram(s) Pureed Tomatoes, .5 cup Sunflower Oil, 2 tbsp Salt, 1 tsp (remove)dried mint leaves, 1 tsp Cinnamon, ground, 1 tsp Cloves, ground, .5 tsp *Fennel seed, 2 tsp Cardamom, ground, 2 tsp Pepper, black, 1 dash
Take oil haf tblsp in a cooker.Add zeera seeds,fennel powder 1 tsp ,ginger garlic paste 1 tsp,salt 1 tsp or as required ,coriander powder 1 tsp,tumeric powder half tsp,chili powder half tsp,garam masala powder 1 tsp and the lamb cubes 1 kg.pour in 1 cup water and wait for 1 whistle then simmer the flame and cook for 20 mins .Donot open cooker till it cools down.
Meanwhile chop onions.Take a casserole and add remaining oil,add onion,add zeera 1 tsp,add cardamom 4 ,add cinnamon 1inch stick,and saute till golden brown.Once done take a blender and add 2 cups yoghurt,tomato puree,add feenel seeds powder,add black pepper 1/2 tsp,add ginger powder 1 tsp,add sauteed onions and blend into a fine puree.Add this puree to the same casserole in which u were sauteing the onions previously and put on low flame.Add ginger garlic paste 1 tsp,red chilli powder,coriander powder 1 tsp,garam masala powder 1 tsp and saute well.pour in the lamb now from the cooker and add 1 and half cup of water.add dried mint leaves and coriander leaves chopped and simmer and cook for 30 mins.serve hot.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user DRASADAF.
Meanwhile chop onions.Take a casserole and add remaining oil,add onion,add zeera 1 tsp,add cardamom 4 ,add cinnamon 1inch stick,and saute till golden brown.Once done take a blender and add 2 cups yoghurt,tomato puree,add feenel seeds powder,add black pepper 1/2 tsp,add ginger powder 1 tsp,add sauteed onions and blend into a fine puree.Add this puree to the same casserole in which u were sauteing the onions previously and put on low flame.Add ginger garlic paste 1 tsp,red chilli powder,coriander powder 1 tsp,garam masala powder 1 tsp and saute well.pour in the lamb now from the cooker and add 1 and half cup of water.add dried mint leaves and coriander leaves chopped and simmer and cook for 30 mins.serve hot.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user DRASADAF.
Nutritional Info Amount Per Serving
- Calories: 197.5
- Total Fat: 9.0 g
- Cholesterol: 65.0 mg
- Sodium: 351.9 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.4 g
- Protein: 22.0 g
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