Saturday, May 18, 2013

Punjabi Dhabe da meat - Punjabi mutton Curry Dhaba Style


1 kg lean shoulder of lamb cut in to medium size pieces

garam masala powder 1 tsp.

1/2 tblsp garlic chopped

10 green chillies chopped

2 tblsp ginger chopped

1 cup yogurt

1 tsp cumin powder

1 tsp coriander powder

2 tsp turmeric powder

1 tsp red chilli powder 

2 tblsp coriander leaves chopped

1 sprig Mint leaves

3 tomatoes chopped

4 onions chopped

4 bay leaves

4 green cardamoms

4 cloves

 6 tblsp oil

Salt to taste

Method of Preparation

Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.

Keep in refrigerator for 30 Minutes.

Heat up the oil in a deep wok  .

Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.

Mix in the onions and stir fry until golden brown.

Mix in marinated lamb stirring it well for about 20 minutes, until the lamb is cooked and tender.

Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.

Pour out little  hot water if necessary.

Sprinkle garam masala and stir fry for about 2 minutes.Mix in salt to taste.

Decorate with mint leafs and  green chillies.

Serve hot with naan  / rice

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