Tuesday, May 1, 2012

Dum Lamb

This dish should be prepared either in a pressure cooker or in a pot sealed with wheatflour dough.I used a pressure cooker.
500 gms lamb cut in medium sized pieces
2 onions grated
2 tablespoons minced ginger-garlic
2 green chilli peppers chopped
1 bayleaf
1 black cardamom
4 green cardamom pods
2 inches stick cinnamon
3 cloves
1/2 blade mace
1 tablespoon coriander powder 
1 teaspoon turmeric powder
2 teaspoons red chilli powder
1/2 cup yogurt
1 tablespoon dry fenugreek leaves(kasoori methi)
ghee/Butter/oil 3 tablespoons
Salt to taste

Marinate the lamb with the yogurt and 1 teaspoon red chilli powder for 3 hours.Heat ghee in the cooker.Add the bayleaf,black cardamom,green cardamoms,cinnamon,cloves and mace.When they start to splutter,add the onions,ginger-garlic and saute till they become brown in colour.Add the coriander powder,remaining red chilli powder,turmeric powder,dry fenugreek leaves and the lamb.Saute till the oil seperates.Add 1 cup water and salt.Cover the lid of the cooker and wait for 2 whistles.


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