Ingerdients:
- Meat (baby lamb OR of your choice) 2KG
- Onions 2 large
- Tomatoes 3 large
- Ginger 3inch piece
- Garlic 10/15 pieces
- National Coriander seeds (dhania seeds) 1 & 1/2 tbs – lightly crushed
- National Cumin seeds (zeera) 1 & 1/2 tbs – lightly crushed
- Fennel seeds (Saunf) 1 & 1/2 tbs – lightly crushed
- Nigella seeds (kalonji) 1tsp
- Mustard seeds (rai dana) 1tsp
- Fenugreek seeds (methi dana) 1/2 tsp
- National Salt 1 & 1/2 tsp
- National Red chilli powder 1tsp heeped
- National Turmeric powder (haldi) 1/2 tsp heeped
- Yogurt THICK GREEK (dahi) 1cup
- Oil 1cup
- Green chillies 3 to 4 (whole)
- National Chaat masala 3tbs
- Lemon juice 4tbs
- National Achar Gosht Masala
Recipe:
- In a pan add water about 4 large glasses, add the onions, tomatoes, ginger, garlic. Boil it for 5 to 7 mins on high flame.
- Once boiled, remove the veges and grind to a thick paste (discard the boiled water). You can add a little water if having problem to grind.
- Mix the lemon juice and chaat masala to make a thick paste, slit open the green chillies and stuff the mix in the chillies and keep it aside.
- Corsely crush the dry masalas (Coriander seeds, cumin seeds, fennel seeds, Mustard seeds and fenugreek seeds seperately).
- In a pan, add oil and the meat. Cook till colour changes. Make sure oil is hot before cooking meat. Flame high
- Once meat has changed its colour, add salt, turmeric powder, National Achar Gosht Masala and red chilli powder. Mix it
- Now add the grinded vegetable paste to the meat and mix well. Wait for the curry to boil.
- Add the dry crushed masalas to the meat (Coriander seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds < this should not be crushed). Mix well.
- Add the yogurt to the curry and add 2 cups of water. High flame.
- Once the curry comes to a boil turn the flame to low to medium and cook the meat till tenders and water is completely dried.
- Once water is dried and meat is cooked, add the stuffed green chillies and simmer for 4mins on low flame and serve hot.
