Chef | : | |
Restaurant | : | Tamra, Shangri - La's Eros Hotel, New Delhi |
Recipe Cook Time | : | |
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Wash and soak all the lentils and broken wheat together for 2 hours.
Take a heavy bottom handi and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
Check for the seasoning and serve with the choice of breads
Key Ingredients: amb, cloves, green cardamom, turmeric, green chilly, mace, bay leaf, saffron, garlic, ginger, onion, green gram
