Ingredients
1 lb Boneless lamb cubes
1 no Onions, chopped (big)
1 inch Ginger juliennes
2-3 no Green chili slit
1/2 cup oil
1/2 cup whole spices
1 tbsp cumin
Ginger-garlic paste ½ teaspoon
2 tbsp coriander powder
Onion slices, browned 1 teaspoon
Salt to taste
Oil 1 tablespoon
Method
- Soak
cashewnuts in water for 10 minutes and grind into fine paste
- Heat
oil, add ginger juliennes, chili, onion, ginger-garlic paste and then lamb
- Sauté
on low heat for 15 minutes
- Mix
together cashew paste and yoghurt, strain through a fine strainer and add
to the lamb.
- Season
and cook the lamb with half a cup of water
- When
ready to serve, add browned onion and egg slices
- Finish
with fresh mint leaves, and sprinkling of mace and cardamom powder
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