Ingredients:
Lamb – 1 1/2 kg, cut into 3 cm cubes
Yoghurt – 1 1/4 cups, whisked
White Pepper Powder – 1 tsp
Almonds – 1/3 cup, blanched
Coconut Pieces – 1/4 cup
Oil – 3/4 cup
Salt to Taste
Ginger – 4 tsp, juliennes, long, thin strips
Green Cardamom Powder – 1/2 tsp
Cream – 1/2 cup
Lemon Juice – 2 tsp
Rose Water – 1 tsp
Green Chillies – 6, chopped

Method:
1. Clean the lamb and boil for 5 minutes in a pan with salt and 1/2 cup of water.
2. Drain and wash the lamb.
3. Mix yoghurt and white pepper and keep aside.
4. Blend almonds and coconut with 1/4 cup water to a fine paste.
5. Heat the oil in a pan, add the blanched lamb, sliced yoghurt, ginger and salt.
6. Add 4 cups water, cover and simmer, stirring occasionally, until lamb is tender and the liquid has almost evaporated.
7. Add the almond and coconut paste and stir for 2 minutes.
8. Sprinkle cardamom powder and stir.
9. Stir in cream, lemon juice and rose water.
10. Sprinkle green chillies.
11. Seal the pan with dough and bake in a preheated oven at 135C/270F for 15 minutes.
12. Break the seal and transfer the cooked lamb to a shallow dish.
13. Serve.

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