Ingredients:
Breast of Lamb – 500 gms, cut into 2 inch pieces
Onions – 5, finely sliced
Green Chillies – 12, chopped
Oil – 1/2 cup
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Turmeric Powder – a pinch
Cumin Powder – 1 tsp
Red Chilli Powder – 1 tsp
Dill Leaves – 1 bunch
Gongura Leaves – 5, large bunches, stalks removed
Salt as per taste
Water as required

For Seasoning:
Oil – 1 tsp
Dry Red Chillies – 4
Curry Leaves – 6
Mustard Seeds – 1 tsp

Method:
1. Chop the onions and green chillies.
2. Fry in 1/2 cup oil.
3. Add ginger, garlic, turmeric, cumin, red chilli powder and saute well.
4. Add the lamb pieces and fry till oil separates and lamb is well browned.
5. Add 2 cups of water and cook in pressure cooker for 20 to 25 minutes till lamb is cooked and tender.
6. Wash and boil dill leaves and gongura leaves in 1 1/2 cups of water with salt for about 3 to 5 minutes.
7. Remove from heat.
8. Drain and grind the leaves.
9. Mix with lamb and let it simmer for 5 minutes.
10. For seasoning, heat 1 tblsp of oil and fry the chillies, curry leaves and mustard seeds to dark brown.
11. Pour over the lamb and gongura.
12. Cover immediately for a few seconds to 2 minutes.
13. Serve hot with plain rice.

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