Lamb Dil-Pasand

Lamb in rich and mild gravy

	Lamb/Mutton boneless 	1 lb.
Make a fine paste one:
Onions 2 medium Ginger ½ inch Garlic 6-8 flakes Cinnamon a small piece Cloves 2-3 nos. Black Cardammom 2 nos.
Make a fine paste two:
Red Chillies 10 dry Tomatoes 4-5 medium Cashewnuts 15 gms. Cooking Oil 30 ml Coriander Pdr. 10 gms. Cumin Pdr. 1 tsp Coriander leaves chopped Salt to taste

  • Soaked cashewnut in water for 20 minutes before grinding.
  • Heat some oil in a pan and fry the first blended mixture till done.
  • Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.
  • Now add all the dry powders and fry for a minute.
  • Add the lamb, salt to taste and the coriander leaves.
  • Add some water and simmer the curry for around 10 minutes.
  • The gravy should turn thick by then.
  • Eat when hot with plain rice or chapati

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