This recipe by Punjab Grill has been inspired by the original style of slow cooking meat over a charcoal fire.
One can see this recipe at dhabas, homes in villages and old restaurants, who have been passing it down from one generation to another.
Ingredients:
- 500 ml lamb stock
- 500 gm lamb meat, pieces
- 1 bunch fresh coriander, leaves and stems
- 2-3 green chilies, chopped
- 1 cup onions, chopped
- 1 cup tomatoes, chopped
- 1 bay leaf
- 3 nos green cardamom
- 5-6 nos cloves
- 1 black cardamom
- 2 tsp garlic paste
- 2 tsp ginger paste
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp red chili powder
- Salt to taste
- 3 tsp ghee
Method:
- Clean lamb meat. Marinate with ginger garlic paste, salt and chili powder. Leave to rest for 4 hours.
- In a warm water bowl, add lamb meat and leave it for 30 min.
- Heat ghee, add whole spices, ginger and garlic paste. Cook till they are fragrant. Add green chilies and onion. Cook till golden.
- Add cumin powder and red chili powder. Add turmeric. Add tomatoes. Cook well for 10 min till tomatoes blend in with onions. Add lamb meat. Cook for 5-8 mins.
- Add lamb stock and left over water from marination. Pour enough only to make a gravy according to your thickness preference. Bring to a boil and pressure cook for 25-45 mins (depending on the size of meat pieces). Season with salt. Add chopped coriander. Mix. Serve hot.
You can taste this dish at The 999 Food Fest at High Street Phoenix and Palladium from Febuary 22 to March 17.
