LAAL MAAS

Lamb Boneless    G     500                                                     

Onion                       G     250                                                    

Ginger Paste        G     25                                                        

Garlic Paste        G     25                                                        

Degi Mirch             2 tbsp                                                        

Corainder powder    1 tbsp                                                 

Green Cardomom    G 15                                                       

Black Cardomom    G  10                                                      

Zeera                             G  10                                                     

Bay leaf                PCS      2-3                                                  

Curd                        G       100                                                   

Oil                            ml     100

PROCEDURE                                             

1.     Slice onion finely.

2.     In separate pot take oil, add green cardomon, bay leaf, black cardamom and cumin

3.     Add sliced onion sauté for while. Add lamb, pot roast the ingredients nicely till the onion are dissolved into gravy. LAMB SHOULD BE ROASTED

4.     Add ginger garlic paste. Add Degi Mirch, coriander powder  and salt.

5.     Add water into pot so that lamb is cooked nicely AND COOK LAMB WITH DUM COOKING (STEAM) OR IN PRESSURE COOKER

6.     Once lamb is cooked add curd to the gravy and mix it nicely

7.  GARNISH WITH JULIENNE OF GINGER