A Parsi delicacy that can cause any lamb lover’s mouth to water. This recipe was taught to my by my beloved aunt and goes well with rice. Its not only easy to execute, but finger licking good!
- 1kg lamb
- 2 cups split red gram (tuvar dal)
- 6 green chillies (finely chopped)
- 4 tbs ginger-garlic paste
- 4 tbs lamb stew powder
- 1/2 tbs turmeric
- 3 tbs Ghee
- 1 large piece of cinnamon
- 4 cardamom seeds
- 1/2 tsp cumin seeds
- 1 dried Kashmiri chilly
- 6 cloves
- 3 cups of water(variable)
- 1tbs lime juice
- salt to taste
- coriander leaves for garnish
Wash the lamb thoroughly, at least thrice.
Wash the gram, keep aside.
Marinade the lamb with the ginger-garlic paste,stew powder, turmeric and chillies.
Keep for half an hour.
In a pressure cooker, add the gram with the marinaded lamb and cook for 4 whistles, depending on how tough your meat is.
Keep the pressure cooler aside to settle down.
In another pan, heat the ghee, once melted, throw in the cinnamon, cardamom, cumin seeds, Kashmiri chillies and cloves.
Add the above spices along with the ghee to the mutton, add three cups of water until a smooth consistency is obtained.
Bring to boil for about 10 mins.
Add a dash of lime and salt to taste.
garnish with coriander.
THERE YOU HAVE IT….