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Published under: Mutton

Lamb – 500 gms, boneless
Ghee – 1/2 cup
Onions – 2, finely sliced
Ginger – 1 tsp, ground
Garlic – 2 tsp, ground
Dalia (Broken Wheat) – 1 cup
Masoor Dal – 1/4 cup
Toor Dal – 1/4 cup
Chana Dal – 1/4 cup
Moong Dal – 1/4 cup
Salt as per taste
Red Chilli Powder – 1 tsp
Cloves – 2
Cardamoms – 6
Cinnamon – 2 one inch sticks
Rice – 1/2 cup
Mint Sprigs – few, chopped
Coriander Leaves – 1 bunch, chopped
Juice of 2 Limes

For Garnish:
Green Chillies – 5
Limes – 3
Mint Sprigs – few

1. Cut the lamb into small/medium pieces.
2. Soak them in water for 60 minutes.
3. Heat ghee in a pan and fry the onions till brown and crisp.
4. Drain and keep half of the onions aside for garnishing. Keep the remaining in the pan itself.
5. Fry the lamb pieces, ginger and garlic in the same pan and mix with the onions.
6. Add 4 to 4 1/4 cups of water and cook the dalia, lamb and dals along with salt, chilli powder, cloves, cardamoms and cinnamon for 40 to 45 minutes or till the meat is tender.
7. Add rice and cook till soft, adding water if required.
8. Mash the mixture, chop and add mint leaves, coriander leaves and lime juice.
9. Put on low heat for 5 minutes.
10. Garnish with fried onions, mint sprigs, green chillies and lime slices.
11. Serve hot.

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