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Kolhapuri Lamb PDF Print E-mail
Written by yorky   
  • 900 gm Lamb shoulder cut into 40 mm cubes
  • 4 tblsp Plain yoghurt
  • 2 tsp Ginger, finely grated
  • 1 tsp Garlic cloves chopped very finely
  • 1/4 tsp Turmeric
  • 1/2 tsp Vegetable oil
  • 4 - 12 Dried red chilies
  • 40 mm Cinnamon stick
  • 10 Whole cloves
  • 10 Whole cardamom pods
  • 2 tblsp Whole coriander seeds
  • 350 gm Onions
  • 5 tblsp Vegetable oil
  • 2 tsp Garlic cloves, crushed
  • 1 tsp Ginger, finely grated
  • 225 gm Tomatoes, peeled and finely chopped
  • 1 1/4 tsp Salt

Put the lamb in a bowl. Add the yoghurt, ginger, garlic and turmeric and mix well. Cover and refrigerate for 3 hours or overnight.

Lightly grease a cast iron frying pan with the 1/2 tsp oil and heat over a medium-low flame. Put in the dried chilies and the cinnamon stick. Stir fry until the chilies darken. Remove the spices and leave aside. Put the cloves, cardamom and coriander seeds into the same pan. Stir roast until the spices start to darken. Remove the spices and leave aside. Put all the roasted spices into a grinder and grind to a very fine powder.

Cut the onions in half. Slice one half into half rings and finely chop the other half.

Heat the 5 tblsp oil in a wok over a medium high flame. Put in the sliced onion and stir fry until reddish-brown. Add the finely chopped onion and fry for a further minute. Turn the heat down and add the garlic and ginger. Stir for a few seconds then add the ground roasted spices. Stir once and add 125 ml water. Stir cook over a low flame for 3 - 4 minutes.

Put in the lamb, turn the heat to medium-high and stir fry for 10 minutes. Add the tomatoes and salt and cook for a further 5 minutes. Add 250 ml water and bring to a simmer. Turn down the heat, cover and simmer for about 1 hour or until the lamb is tender. Spoon any fat/oil from the top prior to serving.
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