Here’s a flavorful spiced lamb the whole family will enjoy. Serve this lamb stew with hot cooked Pulav, they go very well together.
Spicy Lamb : Grind to a fine paste 7-8 Green Chillies, 3 onions, 1 teaspoon red chilly powder, 2-3 cardamoms, a bunch of coriander leaves, few mint leaves, 6-8 pepper corns, 2 teaspoons cumin seeds, 1/2 teaspoon turmeric, 1″ ginger, 6-8 cloves garlic, little tamarind, 1/2 cup almonds. a handful of raisins, 2 inch cinnamon stick, 4 cloves, 3 large tomatoes.
In a non stick pan, add a little ghee and fry 1/2 onion. Then add the meat and brown it in batches. Remove and keep aside. In the same pan add the ground masala paste and fry for 15-20 minutes till you note that the ghee and ground paste separate. Add salt and the sauteed/fried lamb and keep frying till the paste is well fried and gives a good aroma. Add a little water and cook till the meat is tender. The gravy for this should be very thick. Garnish with potato wedges.
Sweet Pulav : 2 cups long grained rice, 4 cups hot water, 2 tablespoons ghee and 2 tablespoons oil, 6 cardamom pods, 4 pcs of cinnamon sticks, 1 bay leaf, 6 cloves, 2 onions halved and sliced, 2-3 mint leaves, salt to taste.
For Garnish : 2 tablespoons ghee, 1/4 cup cashewnuts, 1/4 cup sultana, 1 onion halved and sliced.
Soak rice for 20 minutes. Add ghee/oil to non-stick pan and add spices then onion. Stir rice and toss. Add water and salt and simmer on a slow fire till the grains are fluffy and cooked.
Fry the items for the garnish separately and add to the rice. Gently mix it to the rice.
for how many kg of lamb would this recipe be??