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Ingredients (Measurement Conversion Calculator) Green chilli paste - 2 teaspoon
Lamb - 250 gm
Tomato -
Oil - 6 teaspoon
Turmeric powder - 2 teaspoon
Bay leaves - 2
Red lentils - 1/2 cup
Methi leaves - few
Ginger paste - 1 teaspoon
Salt - to taste
Garlic - 4 cloves, finely chopped
Curry leaves - few
Corinader leaves - few
Onion - 2, bug, finely chopped
Salt - to taste
Directions
Heat oil in a pressure cooker and add bayleaves, onion and garlic. Fry until onion is light brown. Add ginger paste, green chilli paste, turmeric powder, tomato, salt and lamb. Stir constantly for 5-6 minutes. Add red lentils, coriander leaves and methi leaves and stir for further 5 minutes. Add 3 cups of water and cover the cooker. Cook at low heat. Ensure that the lentils are not overdone. Remove from heat when the lamb\\\'s tender. Fry the curry leaves slightly in a separate pan, crush them and sprinkle over before serving. Serve piping hot with any Indian rice or bread item.
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Non-vegetarian dish, served as main course
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