Rara MeatFrom davik 7 years ago
- 1 kg lamb, in large cubes shopping list
- 2 bay leaves shopping list
- 3 black cardamoms shopping list
- 8 green cardamoms shopping list
- 6 t coriander shopping list
- 1 t cumin shopping list
- 4 t chopped garlic shopping list
- 3 T garlic paste shopping list
- 4 t grated ginger shopping list
- 3 T ginger paste shopping list
- 2/3 C oil shopping list
- 1 C chopped onion shopping list
- 1 t Chile powder shopping list
- 4 whole dried chiles shopping list
- salt, pepper to taste shopping list
- 2/3 C tomatoes, chopped shopping list
- 1/2 t tumeric shopping list
- 2/3 C yogurt shopping list
How to make it
- Marinate lamb in yogurt and salt for at least an hour.
- Heat the oil in a large pot and crackle bay leaves, dried chiles, and cardamoms (I usually lightly crack open the casings of the cardamoms with a mortar and pestle).
- Toss in the onions and cook until lightly browned, then add ginger and garlic pastes.
- Cook for a few minutes, then add coriander, turmeric, cumin, and chile powder.
- Add the lamb with the marinade, and I usually add a cup of two of water.
- Simmmer it until approaching tender, then remove the lid to cook down to the desired consistency.
- Add tomatoes along with late cooking garlic and ginger, and again cook to desired consistency, making sure not to cook to long as you want some of the raw taste of garlic and ginger. This is also when you would add some ground cardamom or coriander by taste.
- One of the modifications that I usually make is pulling the lamb pieces out before adding the tomatoes in and shredding them with a pair of forks (into about pulled pork kind of consistency), before adding it back for the final cooking. This may not be authentic, but I think it helps the texture and how moist it is.
- Eat with Naan or paratha.