| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Pakistani |
Main dish, Pakistani |
4 |
Servings |
INGREDIENTS
| 450 |
g |
Whole wheat grains |
| 5 |
|
Cardamom pods |
| 2 1/2 |
|
Cm cinnamon stick |
| 6 |
|
Cloves |
| 2 1/2 |
|
Cm ginger |
| 4 |
|
Cloves garlic |
| 175 |
g |
Ghee |
| 4 |
|
Onions |
| 700 |
g |
Boneless lamb, cut into |
|
|
2.5cm cubes |
| 1 |
t |
Ground turmeric |
| 2 |
t |
Chilli powder |
| 1 |
T |
Ground poppy seeds |
| 3 |
T |
Dessicated coconut |
| 2 |
T |
Chopped coriander leaves |
| 1 |
T |
Chopped mint leaves |
| 2 |
t |
Salt |
| 175 |
|
Yoghurt |
|
|
Juice of 2 limes |
INSTRUCTIONS
Soak the wheat in plenty of water overnight. Drain. Place the wheat
and some water in a large saucepan and bring to boil. Cook until is
tender and mushy. Grind the cardamom, cinnamon and cloves to a fine
powder. Grind the ginger and garlic to a fine paste. In a large
saucepan, heat the ghee and fry the onions until golden. Remove one
third of the fried onions and put aside. Add the ginger and garlic
paste, the lamb, turmeric, chilli powder, poppy seeds, coconut,
coriander and mint leaves, the salt and half the ground spices and
stir fry for 5-6 minutes. Add the yoghurt and mix thoroughly. Lower
the heat. Cover and cook for about 30 minutes. Add the remaining
ground spices and continue to cook for about another 30 minutes until
the meat is tender. Remove from heat. Add the boiled wheat and beat
with back of a wooden spoon until the meat disintegrates. Add the lime
juice and stir well. Bring to a boil again for 5 minutes. Serve
garnished with the remaining fried onions. Bon Appetit! Compiled:
Imran C. Source: Mum Posted to EAT-L Digest 16 November 96 Date:
Sun, 17 Nov 1996 14:26:39 +1000 From: "I. Chaudhary"
<imranc@ONTHENET.COM.AU>
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“Faith without works is empty – and vica versa.”