Ghee Roast Lamb
Marinate the
diced lamb with the ingredients mentioned under marination for at least an
hour. Using a nonstick pan, dry roast (without any oil) red chilies, coriander
seeds, cumin, cloves, pepper, and fenugreek seeds. Let it cool down a little,
add water, and blend into a fine paste. Get all of the ground masala out of the
blender by adding a splash of water. Set aside. Heat ghee on high heat in a
heavy bottom pan, add the marinated lamb, and stir fry for just about two to
three minutes, only until the lamb changes color on the outside, Do not overcook
at this stage, remove from the pan and set aside. In the same pan, add a tbsp
more ghee if needed and add the ground masala paste, add the curry leaves, and cook
the masala, on medium heat for a few minutes until the raw smell goes away,
this will take about 3 to 4 mins. Add about 2 tbsp of water if needed. Now add
the fried lamb pieces, toss well, and make sure all the masala is well coated
to the lamb, now add the tamarind paste, brown sugar, and salt as per taste.
Taste the curry and add more of the tamarind juice if needed as per your taste
and liking. Cover with a lid and let the lamb cook completely for 15 to 20
mins. If there is still some liquid from the meat, remove the cover, just
increase the heat, and let the water dry out a bit, This is not a recipe with a
lot of gravy, it is semi-gravy.
INGREDIENTS
|
Recipe Book |
|||
|
Sl No |
Ingredients |
Qty |
Uom |
|
1 |
Lamb Boneless |
0.40 |
Kg |
|
2 |
Dry Chilli |
0.05 |
Kg |
|
3 |
Curry Leaf |
0.05 |
Kg |
|
4 |
Turmeric |
0.05 |
Kg |
|
5 |
Cumin Powder |
0.05 |
Kg |
|
6 |
Red Chilli Powder |
0.05 |
Kg |
|
7 |
Kashmiri Chilli Powder |
0.05 |
Kg |
|
8 |
Garam Masala Powder |
0.05 |
Kg |
|
9 |
Green Chilli Past |
0.5 |
Por |
|
10 |
Ginger Garlic Past |
0.01 |
Kg |
|
11 |
Coriander Leaves |
0.01 |
Kg |
|
12 |
Refined Oil |
0.05 |
Por |
|
13 |
Ghee |
0.15 |
Por |
|
14 |
Salt |
0.1 |
Kg |
|
15 |
Onion |
0.5 |
Kg |
|
16 |
Tomato |
0.5 |
Kg |
|
17 |
Hing |
0.1 |
Kg |
