Home Non VegetarianMutton Rajasthani Meat

Rajasthani Meat

Published under: Mutton

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

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.

Anjali Pete
Anjali Pete
Anjali is a talented individual with a passion for cooking and sharing delicious recipes. With 11+ years of experience in the L&D industry, she has gained extensive knowledge in creating mouth-watering dishes that everyone can enjoy. Through her recipes, Anjali aims to inspire and delight food enthusiasts with her diverse range of dishes. From comforting classics to creative twists, the recipes are sure to satisfy any craving. Whether you're a beginner or an experienced home cook, her recipes offers something for everyone to enjoy.

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