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Rara meat
Rara meat

Ayushi Pandey

Nutri-rating

Nutri-rating

Prep Time

2

Hours
Cooking Time

: 50

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy 818.0 kJ
Fat 17.1 g
Sat Fat 7.34 g
Salt 73.7 mg
Sugars 1.32 g
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Ingredients
  1. Lamb Pieces – 1 kg
  2. Clarified Butter – 1 cup
  3. Onion Paste – 1 1/2 cups
  4. Ginger Paste – 4 tsp
  5. Garlic Paste – 4 tsp
  6. Cinnamon – 1
  7. Tomato Puree – 1 cup
  8. Red Chilli Powder – 4 tsp
  9. Turmeric Powder – 1 tsp
  10. Coriander Powder – 3 tsp
  11. Nutmeg – 1/2, ground
  12. Mace – 1 tsp, ground
  13. Yogurt – 1 cup
  14. Salt to taste
  15. Garam Masala Powder – 2 tsp
  16. Green Coriander – 1/2 cup, finely chopped
  17. cloves 3
  18. water
Steps
  1. Heat the clarified butter in a kadai over a medium high flame.
  2. When hot, add the onion paste and fry till it turns light brown in colour.
  3. Add the ginger-garlic pastes and sauté for a few seconds.
  4. Add the cinnamon stick, cloves and the lamb. Cook till the lamb is slightly tender and brown.
  5. Add the tomato puree, red chilli powder, turmeric powder, coriander powder, nutmeg, mace, yorgurt and salt.
  6. Cook for 10 minutes more on a high flame.
  7. Add the Garam masala and 3 cups of water.
  8. Cook covered on low heat until the oil separates from the spices and comes to the surface.
  9. The lamb should be quite tender by now.
  10. Remove the cover and let it simmer for 5-6 minutes, until enough of the liquid has evaporated, leaving a thick gravy.
  11. Serve hot, garnished with green coriander.