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.
500g Lamb – cut into cube
2 bay leaves
1 tbsp ginger garlic paste
1 pinch turmeric
1 pinch Cumin seed
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)
30g mint leaves, chopped
30g Coriander leaves, chopped
- 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.
- 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.
- Stir in chopped onion, julienne ginger, 1tbsp Ginger garlic paste and chopped tomato. Cook for five minutes.
- Add in chili powder, coriander powder, turmeric powder, garam masala, fenugreek and salt. Cook until they reached into gravy texture.
- Stir in boiled lamb and the stock. Cook for another 5 minutes.
- Add in yogurt, mint and coriander. Cook until the stock turn into gravy. Add in more salt if necessary.
- Serve with biryani rice.