Boneless lamb cooked with red chillies and clarified butter
INGREDIENTS
Lamb boneless (diced) 800 gm
Ghee 1 1/2 cups/300 gm
Green & black cardamom (choti & badi elichi) 8 nos
Cloves 10 nos
Black peppercorns (sabut kali mirch) 10
Mace (javitri) 3
Ginger paste (adrak paste) 3 1/2 tsp
Garlic paste (lasun paste) 3 tbsp
Red chilli paste (fresh) (traditionally chilli paste is made from a mix of 5 different chillies found in Rajasthan) 3/4th cup
Brown onions 100gm
Tomato chopped 150 gm
Lamb stock 4 cups
Salt 2 tsp or to taste
Ginger julienned for garnish
Green coriander for garnish
METHOD
Hear ghee in a pot (handi). Traditionally this dish is cooked over a coal chula since it imparts the smoky flavour and allows the meat to cook slowly over time.
Add the whole garam masalas
Add ginger garlic paste and sauté.
Add the red chilli paste abs sauté till the oil rises up.
Add the Boneless lamb and the brown onions; mix well.
Allow the lamb to simmer till the ghee rises to the surface. Add the tomatoes and the stock as desired. Cool and cover till lamb is tender.
Adjust the seasoning.
Garnish and serve over thick Jawar or jau ki roti.
The roti is supposed to soak the juices of the meat when eaten.
Have a favorite gluten-free recipe you swear by? Share it with us and we’ll put it up on the site crediting you. If possible send a picture of what you cooked as well.
SUBMIT RECIPE