Meat beli ram
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Shoulder of kid/lamb; deboned and cut |
| ; into 4 cm cubes | ||
| 75 | grams | Desi ghee; (clarified butter) |
| 15 | grams | Coriander seeds; coarsely powdered |
| 7 | grams | Coriander leaves; chopped |
| 2½ | cup | Curd; whisked (625 ml) |
| 500 | grams | Onions; sliced |
| 60 | grams | Ginger; julienned |
| 45 | grams | Garlic; chopped fine |
| 10 | Green cardamom | |
| 5 | Cloves | |
| 4 | Cm cinnamon | |
| 12 | Black peppercorns | |
| 2 | teaspoons | Kashmiri deghi mirch powder; (10 g) |
| Salt to taste | ||
Directions
FOR THE MARINADE
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.
Converted by MC_Buster.
NOTES : Boneless mutton, garnished with yoghurt cheese-filled bouchee Converted by MM_Buster v2.0l.
Related recipes
- Ayam petis
- Beef embul
- Gulai bagar (braised beef with spices)
- Indonesian meatballs
- Meat - n - bun
- Meat curry - punjabi style
- Meat curry information
- Meat hints
- Meat keema
- Meat madras
- Meat maharaja
- Meat use it up
- Meatloaf ramoo
- Mee rebus
- Monkey meat
- Rempah-rempah (meat and coconut patties)
- Sate ampet sasak or mixed beef satay
- Sate manis
- Sateh ajam
- Savoury won ton with beef filling (martabak)