Ingredients:
Lamb – 1 kg, cubed
Button Onions – 1 1/2 cups
Butter – 1 1/2 tbsp
Refined Oil – 1 cup
Turmeric Powder – 1 tsp
Bayleaves – 3
Cloves – 10
Cinnamon Sticks – 5
Red Chillies – 8, whole
Green Cardamoms – 10
Onions – 1 cup, chopped, sliced
Ginger Paste – 4 tbsp
Garlic Paste – 4 tbsp
Tomatoes – 1 1/2 cups, skinned, deseeded, chopped
Garam Masala – 2 1/2 tsp
Coriander Powder – 2 tsp
Cumin Powder – 1 1/2 tsp
Cumin Powder – 1 1/2 tsp
Mace Powder – 2/3 tsp
Nutmeg – 1/2, powdered
Black Pepper – 2 tsp, crushed
Salt to Taste
Green Coriander – 1 tsp, chopped
Ginger – 1 tsp, juliennes

Method:
1. Blanch the button onions and toss in hot butter for a few minutes.
2. Heat the oil in a pan.
3. Add the turmeric powder and the whole spices.
4. Saute over medium heat until they begin to crackle.
5. Add the onions and saute until soft and golden in colour.
6. Add the ginger and garlic pastes and chopped tomatoes.
7. Stir and cook for 5 minutes.
8. Add the lamb.
9. Stir and cook for 10 to 15 minutes over medium heat until the lamb is tender.
10. Sprinkle with garam masala, coriander, cumin, mace and nutmeg powders and crushed black pepper.
11. Add salt to taste.
12. Add the button onions and stir.
13. Cover and cook for 2 to 3 minutes.
14. Garnish with green coriander and ginger juliennes.
15. Serve hot.

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