How to Make Kairi ka Dopiaza Recipe

By | Published | Mutton and Lamb | No Comment

Breast of Lamb – 500 gms
Oil – 1/2 cup
Onions – 5, finely sliced
Ginger – 2 tsp, ground
Garlic – 2 tsp, ground
Turmeric Powder – 1/2 tsp
Cumin Powder – 1 tsp
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1 tsp
Onions – 2, ground
Water – 3 cups
Green Mangoes – 3, raw, peeled and sliced
Sugar – 1 tsp
Green Chillies – 4, chopped
Coriander Leaves – 1 bunch, ground
Curry Leaves – 6
Salt as per taste

For Seasoning:
Whole Red Chillies – 3
Mustard Seeds – 1/2 tsp
Garlic Cloves – 6
Oil – 1 tblsp

1. Cut the lamb into 1 1/2 inch pieces.
2. Heat oil and fry sliced onions till light brown.
3. Add ginger, garlic, turmeric and cumin powders.
4. Add the garam masala powder, red chilli powder and salt.
5. Cook for a minute.
6. Add meat and saute well till browned.
7. Add the ground onions and cook for 3 minutes.
8. Add 3 cups of water and cook till meat is done.
9. Add the sliced mangoes, sugar and green chillies.
10. Cook till done, adding water as required till the lamb softens.
11. Mix in ground coriander leaves and chopped curry leaves.
12. Cook for 5 minutes till the oil surfaces and water has reduced to half a cup.
13. For the seasoning, heat oil in a pan.
14. Fry the chillies, mustard seeds and garlic till dark brown.
15. Pour over the lamb and cover immediately.
16. Serve with plain rice or chapati.

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