Wednesday, May 4, 2011

Lamb Gravy

Lamb - 1 lb
Onion - 2
Garlic - 7 to 8 flakes
Ginger - small piece
Green Chilly - 2
Curry leaves - 1 string
Bay Leaves - 3
Cinnamon stick - 1 stick
Elachi - 4
Turmeric powder - 1/2 tsp
Roasted coriander & chilly powder - 2 tbs
Salt - as required
Oil - as required


Cut the lamb into small pieces, wash nicely and keep aside. Chop onion, garlic, ginger. Marinate the lamb pieces with turmeric, ground & roasted chilly coriander powder for about 20 minutes. Heat oil in a pan, add Bay leaves, cinnamon stick,elachi and saute for a minute. Then add the chopped onion & saute till it turns light brown, then add ginger, garlic and green chilly and saute until raw smell goes away.

Add the marinated lamb pieces add salt and mix well, cover with the lid. Stir occasionally. When it is cooked nicely and becomes thick gravy add curry leaves and remove from fire.

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