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Ingredients
:
1 1/2 lamb, cut in cubes
5 tsp corn oil
1 large onion, coarsely chopped
1" ginger root, chopped
2 garlic cloves, crushed
1 tsp jeera powder
1 tsp dhaniya powder
4 elaichi pods, crushed
1/2 tsp haldi powder
1 1/4 cup yogurt
12 tbsp button mushrooms, sliced
1 tsp lemon juice
Salt & pepper to taste
Corriander leaves & lemon wedges for
garnishing
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Method
:
Heat oil in a saucepan, add chopped onions
and fry gently until lightly golden.
Add ginger, garlic, jeera & dhaniya
powder, crushed elaichi , haldi and fry
gently for 2 mins, stirring constantly.
Add lamb to the above mixture and fry until
brown, stirring frequently. Stir in yogurt
and bring to a boil. Stir well, cover and
cook gently for 50 mins, stirring occasionally.
Add mushrooms and cook again for 15 mins
or until the lamb is tender and yogurt is
absorbed.
Stir in lemon juice, salt and pepper and
cook uncovered for 5- 10 mins. Garnish with
lemon wedges and corriander leaves if desired,
and serve hot with Naans or fried rice.
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