|
|
| FoodsMela.com |
| RECIPE FOR LAMB BEEF |
Title: Lamb Beef
Category: Beef
Instructions:
1 lb. tender lamb, cut into cubes
1 stick cinnamonClick to find more about cinnamon
23 cloves
12 cardammom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chilli powder
1/4 tsp turmericClick to find more about turmeric powder
Ingredients:
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seedsClick to find more about poppy seeds
1 cup curd (yoghurt)
1 pod garlicClick to find more about garlic
1\" piece gingerClick to find more about ginger
4 tbsp gheeClick to find more about ghee(clarified butterClick to find more about clarified butter)
23 tsp chopped coriander leavesClick to find more about coriander leaves
SaltClick to find more about Salt to taste
Preparation:
Powder 1/2 the cinamon stick, 1 cloveClick to find more about clove and 1
cardommom.
Mix with some saltClick to find more about salt and rub this on the lamb.
Set aside for 10 minutes.
Pressure cook the lamb tilClick to find more about til soft.
Drain and set aside.
In 1 tbsp gheeClick to find more about ghee, fry the green chillies,1/2 a
sliced onionClick to find more about onion, poppy seedsClick to find more about poppy seeds, gingerClick to find more about ginger and garlicClick to find more about garlic.
When the onionClick to find more about onion turns translucent, remove, drain
and blend to a smooth paste with the curd and
remaining cinamon, cloveClick to find more about clove and cardammom.
Heat the remaining gheeClick to find more about ghee and saute the onionClick to find more about onion cubes.
When the onionClick to find more about onion turns translucent, add the blended
paste and fry till the oil starts leaving the sides
of the masala.
Now add the chopped tomatoes and fry for another
couple of minutes.
Add the chilli powder, sugar, dhania, cumin and
turmericClick to find more about turmeric powders and fry for another 30 secs.
Remove from heat and mix in the cooked lamb and saltClick to find more about salt
to taste.
Add some water if the dish is too dry and heat through.
If the meat was not fully cooked before, it should
in this step.
To do this, sprinkle some water and cook covered on a
low flame till the lamb is soft and has absorbed most
of the masala.
Serve garnished with chopped coriander leavesClick to find more about coriander leaves.
|
|
 |
|
|
