Category : International Cuisine
Author : 84
Hits : 3040
Date : 30/11/2002
Lamb leg 1 kg. Turmeric ½ tsp. Mustard oil 4 tsp. Onions(sliced) ¾ cup Red chilies whole 8 nos. Mustard seeds 1 tsp. Cloves 5 nos. Asafoetida A pinch Red chili powder 1 tsp. Cumin seed 1 tsp. Kalongi 1 tsp. Jaggari 25 gms. Ginger(shredded) 15 gms. Garlic(chopped) 10 flakes Lemon juice 2 tbsp. Yoghurt 1 cup Ghee ½ cup Salt to taste
1.Clean, debone and cut into 1-inch pieces. Put in a vessel, add tumeric, salt and 1.5 litres of water, bring to boil, cover and simmer until tender. Drain and reserve the stock.2.Heat mustard oil to smoking, reduce heat to medium and add ghee. Then add sliced onions and saute until brown. Remove onions for garnishing.3.In the same fat fry red chilis till black, remove and discard the chilis. Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.4.Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger and garlic, fry till the lamb becomes brownish.5.THen add the reserved stock and lemon juice and simmer for a minute.6.Remove the vessel from the fire, add yoghurt, stir and return to heat and fry until the fat leaves the masala. Adjust the seasoning.7.Serve garnished with fried onions.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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