Thursday, October 18, 2012

Hyderabad Lamb

WOW! It has been quite some times since I poste any recipes in this site! I’ve been a little bit busy these past few months, that I didn’t spend much time in the kitchen. I miss cooking and experimenting!!

After that long absence, I’m going to share a Hyderabad Lamb recipe. It was quite good. My dad, who are a fan of lamb dish love this one!  I learned this recipe from an Indian chef while I was still studying in culinary school. It was tasty, so I decided to give this recipe a try. Of course, I have to alter the recipe for a bit as the recipe actually came along with the biryani rice.

Hyderabad Lamb 

500g Lamb – cut into cube
2no. Cardamom
2 bay leaves
3 peppercorns
1 tbsp ginger garlic paste
1 pinch turmeric

 150ml Ghee
1 pinch Cumin seed
2no. Cardamom
1 stick Cinnamon
1 tsp Black pepper corn
2no. Onion, medium, chopped
10g Ginger, cut into julienne
1tbsp Ginger garlic paste
2nos. Tomato, chopped
1 tbsp Chili powder
1 tbsp Coriander powder
1 tsp Turmeric powder
2 pinch Garam masala
2 pinch Fenugreek (Kasoori methi)
150ml yogurt
30g mint leaves, chopped
30g Coriander leaves, chopped
  1. Boil 500g lamb with 2no. cardamom, 2 bay leaves, 3 peppercorns, 1 tbsp ginger garlic paste, salt and 1 pinch turmeric until 80% cooked. Turn off the heat, and toss lamb. Please don’t forget to reserve the stock.
  2. In another pot, heat ghee in medium heat. Then, add in1 pinch Cumin seed, 2no. cardamom, 1 stick cinnamon and 1 tsp Black pepper corn. Stir until fragrant.
  3. Stir in chopped onion, julienne ginger, 1tbsp Ginger garlic paste and chopped tomato. Cook for five minutes.
  4. Add in chili powder, coriander powder, turmeric powder, garam masala, fenugreek and salt. Cook until they reached into gravy texture. 
  5. Stir in boiled lamb and the stock. Cook for another 5 minutes.
  6. Add in yogurt, mint and coriander. Cook until the stock turn into gravy. Add in more salt if necessary.
  7. Serve with biryani rice.


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