Update on COVID-19 preparedness
Prepared With
Ingredients
- Halal Boneless Lamb Stew Meat
- Zeera (Cumin seeds) roasted 1 tbs
- Sabut dhania (Coriander seeds) roasted 1 & ½ tbs
- Pyaz (Onion) sliced 3 medium
- Tamatar (Tomatoes) cubes 4-5 medium
- Lamb Cubes Cut @crescentfoods
- Adrak (Ginger) crushed 1 tbs
- Lehsan (Garlic) crushed 1 & ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tbs
- Water 4 Cups
- Dahi (Yogurt) whisked ½ Cup
- Cooking oil 1/4 Cup
- Lal mirch (Red chilli) crushed ½ tbs
- Hari mirch (Green chillies) slit 3-4
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Desi ghee 1 tbs (optional)
Method
- In mortal & pestle, add cumin seeds, coriander seeds, crush coarsely & set aside.
- In a cooker, add onion, tomatoes, desi, Lamb, ginger, garlic, salt, black pepper powder, 1/2 tbs of crushed cumin & coriander seeds, and water. Mix well and bring it to boil, cover and pressure cook for 15 minutes.
- Transfer to a wok and cook on high flame until water is reduced (approx. 4-5 minutes).
- Add yogurt and mix well.
- Add cooking oil, the remaining quantity of crushed red chili, cumin and coriander seeds. Mix well and cook on high flame until oil separates (2-3 minutes).
- Add green chilies and mix well.
- Garnish with fresh coriander, ginger, desi ghee & serve!
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