| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Kashmiri |
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Shoulder of kid/lamb; deboned and cut |
|
|
; into 4 cm cubes |
| 75 |
g |
Desi ghee; (clarified butter) |
| 15 |
g |
Coriander seeds; coarsely powdered |
| 7 |
g |
Coriander leaves; chopped |
| 2 1/2 |
c |
Curd; whisked (625 ml) |
| 500 |
g |
Onions; sliced |
| 60 |
g |
Ginger; julienned |
| 45 |
g |
Garlic; chopped fine |
| 10 |
|
Green cardamom |
| 5 |
|
Cloves |
| 4 |
|
Cm cinnamon |
| 12 |
|
Black peppercorns |
| 2 |
ts |
Kashmiri deghi mirch powder; (10 g) |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE MARINADE
MIX all the ingredients for the marinade in a large bowl, evenly rub the
meat cubes with this marinade and keep aside for two hours. Heat ghee in a
pan, add coriander seeds and stir over medium heat until they begin to pop.
Add the meat, along with the marinade, increase the heat and stir-fry until
the liquid comes to a boil. Lower the heat, cover and simmer, stirring at
regular intervals, until the meat is almost cooked. Uncover, increase to
medium heat, and stir-fry until specks of fat appear on the surface, the
meat is cooked and the gravy is of ketchup consistency. Remove and adjust
the seasoning
To serve: Remove to a serving dish, garnish with coriander leaves and serve
with bread of your choice.
Converted by MC_Buster.
NOTES : Boneless mutton, garnished with yoghurt cheese-filled bouchee
Converted by MM_Buster v2.0l.
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