Ingredients Jump to Instructions ↓

  1. 1 Shoulder of kid/lamb - deboned and cut into 4 cm cubes

  2. 75 Desi ghee - (clarified butter)

  3. 15 Coriander seeds - coarsely powdered

  4. 7 Coriander leaves - chopped

  5. For The Marinade

  6. 2 1/2 cups 592ml Curd - whisked (625 ml)

  7. 500 Onions - sliced

  8. 60 Ginger - julienne

  9. 45 Garlic - chopped fine

  10. 10 Green cardamom

  11. 5 Cloves

  12. 4 Cinnamon

  13. 12 Black peppercorns

  14. 2 teaspoons 10ml Kashmiri deghi mirch powder

  15. Salt to taste

Instructions Jump to Ingredients ↑

  1. MIX all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours. Heat ghee in a pan, add coriander seeds and stir over medium heat until they begin to pop. Add the meat, along with the marinade, increase the heat and stir-fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir-fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoning To serve: Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.


Send feedback