This is a delicious preparation of lamb with entire spices and a yoghurt base without onions or tomatoes. A fast and simple dish full of taste and goes well with Naan, Roti or Basmati rice. You would love this dish because it is full of taste and taste. It is more or less like a curry, but thick in consistency and therefore fits very well with Naan as well as ghee rice or pulao.
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Ingredients:
1 LB lamb with bone
1 TL ginger garlic paste
1 teaspoon lemon juice
1/2 cup of yogurt
1/2 TL turmeric powder
1/2 TL Kashmiri Chilipulver
1/2 TL cumin powder
1/2 TL coriander powder
1/2 TL per black pepper & garam masala powder
1/2 tsp roughly ground or beaten fennel
1 – 2 tablespoons of coconut oil
4 cloves
4 green cardamomas
2 black cardamoms
1 x 2 inch cinnamon stick
3 – 4 small laurel leaves
1 TL pink salt or as required
1 branch coriander for garnish
Instructions:
1. Clean the lamb by cutting off the skin and fat and washed well. Drain and set aside.
2. Sprinkle lemon juice and salt. Add ginger garlic paste and mix well
3. Whisk the yogurt well with a whisk or spoon so that there is no lumps and is smooth.
4. Add all spice powder (turmeric, red chilli, black pepper and Garam Masala for yogurt, mix well and put them aside.
5. Melt 1 -2 tablespoons of coconut oil in the instant -pot in the Braté backdrop and throw the entire spices of Garam Masala (laurel leaf, cloves, green and black cardamoms and cinnamon tab).
6. Now fry the marinated lamb in the instant pot with the entire spices and 1 teaspoon of fennel beaten until it is roasted nicely.
7. The cast yogurt -seasonal over the lamb, turn it over and mix so that you are well overwhelmed.
8. Close the lid and the pressure chef for 22 minutes or until you are tender and soft.
9. When you are finished, make an NPR, open the lid and switch back to the saucy to low. Cook until the sauce thickens a little and the oil rises at the top. This is a bowl with a minimal sauce, so sprinkle a little water when the sauce is too thick and cook over low heat until it has the right consistency.
10. As an end and only to tear down the darkness of the yogurt, add a small piece of Jaggery or 1/2 teaspoon of brown sugar. Set the salt, garnish with coriander and serve hot with BASMATI rice and salad. Enjoy!
Notes:
1. You can use a pressure cooker if you do not have the Instant pot to prepare the meat.
2. With freshly ground ginger garlic paste improves the flavors.
Recipe
Masala lamb
This is a delicious preparation of lamb with entire spices and a yoghurt base without onions or tomatoes. A fast and simple dish full of taste and goes well with Naan, Roti or Basmati rice.
Ingredients
- 1 LB Lamb with bone
- 1 TSP Ginger garlic paste
- 1 TSP Lemon juice
- 1/2 cup yogurt
- 1/2 TSP Turmeric
- 1/2 TSP Kashmiri Chilipulver
- 1/2 TSP cumin
- 1/2 TSP Coriander powder
- 1/2 TSP Every black pepper & Garam Masala powder
- 1/2 TSP roughly ground or beaten fennel
- 1 – 2 TBS Coconut oil
- 4 Carnate
- 4 Green cardamoms
- 2 Black cardamoms
- 1 x 2 inch cinnamon stock
- 3 – 4 Small laurel leaves
- 1 TSP Pink salt or as needed
- 1 Coriander for garnishing
Instructions
-
Clean the lamb by cutting off the skin and fat and washed well. Drain and set aside.
-
Sprinkle lemon juice and salt. Add ginger garlic paste and mix well
-
Whisk yogurt well with a whisk or spoon so that there is no lumps and is smooth.
-
Add all spice powder (turmeric, red chilli, black pepper and Garam Masala for yogurt, mix well and put them aside.
-
1 -2 tablespoons of coconut oil in the instant -pot in Braté environment melt and then throw the entire Garam Masala spices (laurel leaf, cloves, green and black cardamoms and cinnamon tab).
-
Now fry the marinated lamb in instant pot with the entire spices and 1 teaspoon of fennel beaten until it is nicely roasted.
-
The swing yogurt mixture mixture over the lamb, turn it over and mix all lamb pieces well.
-
Close the lid and the pressure chef for 22 minutes or until you are tender and soft.
-
When you’re done, make an NPR, open the lid and switch back to the fried setting to low. Cook until the sauce thickens a little and the oil rises at the top. This is a bowl with a minimal sauce, so sprinkle a little water when the sauce is too thick and cook over low heat until it has the right consistency.
-
As an end and only to weaken the speed of the yogurt, add a small piece of Jaggery or 1/2 tl brown sugar. Set the salt, garnish with coriander and serve hot with BASMATI rice and salad. Enjoy!
Notes
1. You can use a pressure cooker if you do not have the Instant pot to prepare the meat.
2. With freshly ground ginger garlic paste improves the flavors.
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