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Friday, August 31, 2007



500.00 grams boned lamb

2.00 medium onion skinned and finely chopped

2.00 teaspoon garlic (crushed)

2.00 level teaspoon red chili powder

2.00 teaspoon salt

1.50 teaspoon coriander seeds, ground

1.00 teaspoon black pepper

1.00 teaspoon cumin seeds, zeera

1/2 level teaspoon turmeric, ground

3.00 whole black cardamoms (bari Iliachi)

1.00 inch piece cinnamon stick

3.00 whole tomato, fine diced

1.00 inch piece ginger (crushed)

500.00 grams turnips (shalgum)

2.00 teaspoon sugar

1.00 cup water

Cooking Method

1-Cut meat into 1/12 inch pieces. And put it in a bowl. Add yogurt to the meat and mix well. Add the ginger garlic paste and all the whole and ground spices including salt to the meat. Stir well to coat the meat thoroughly and mix all spices.Cover and leave to marinate at room temperature for about 3-4 hours.

2. While the meat is marinating, peel the turnips and cut into half if small, and quarters if large. Keep them in plenty of water.

3. Heat oil in a heavy based pan. Add the onions and stirring frequently,fry them until a pale golden color, taking care not to over brown them. Put the marinated meat and chopped tomatoes in it. Cook over low heat for about 45 minutes, stirring occasionally, until all the moisture has evaporated and meat is tender

4.Add the turnips and sugar. Mix well and cook for 3-4 minutes or until the oil separates from the gravy

5. Pour water in it, mix well, then cover with a tight fitting lid. Reduce the heat and allow to simmer gently until the oil separates and floats to the top and sauce is thickened.

6. Serve with white boiled rice.

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