LAMB DALCHA
(HYDERABADI SAMBHER)
INGREDIENTS
6-7 lamb pieces (legs of lamb, known as raan)
250 gm chana ki daal, 1 black cardamom
4 tbsp desi ghee, 1 cup yoghurt
6-8 black pepper corns
4-6 cloves, 4-5 bay leaves, 4-6 green cardamoms
3-4 cinnamon sticks, 1 tsp turmeric powder
1 tsp garlic paste, 1 tsp ginger paste
8-10 garlic flakes finely chopped, 3-4 red chilies
6-8 curry leaves, a bunch of chopped coriander leaves
One sliced onion, salt to taste.
PREPARATION
Soak chana daal for some time water at least for 30 minutes.
Wash lamb piece and dice it in to equal pieces.
Mix yoghurt with add salt, turmeric powder, garlic paste and red chilly powder, whisk well, keep aside.
METHOD
1 Heat desi ghee in a pan, add black pepper corn, cloves, cinnamon, bay leaves and green cardamoms, let it splutter, now add the sliced onion, cook till the onion is deep brown.
2 Now add the yoghurt mixture to it, cook for some time and then add lamb pieces, add water and cook on slow flame (simmer) till it is done.
3 Simultaneously in another pan, heat desi ghee, add turmeric powder, daal and roast it, add water and allow it to be cooked thoroughly. Let it be cooled, and then blend to make thick smooth puree. Add the puree to the same pan
4 Strain the cubes of the lamb from cooking mixture and then add to the daal, strain the gravy add it to the daal, cook for a while.
FOR TEMPERRING
Take desi ghee in a pan, add garlic flakes, red chilies, when the garlic gets brown, add curry leaves allow it to splutter, add this tempering to the lamb, and cook for 2 minutes.
Serve hot with roti, Nan.
-------------------------------------------------------------------------
Copy right reserved
Lalit Niranjan
04/10/2009
(HYDERABADI SAMBHER)
INGREDIENTS
6-7 lamb pieces (legs of lamb, known as raan)
250 gm chana ki daal, 1 black cardamom
4 tbsp desi ghee, 1 cup yoghurt
6-8 black pepper corns
4-6 cloves, 4-5 bay leaves, 4-6 green cardamoms
3-4 cinnamon sticks, 1 tsp turmeric powder
1 tsp garlic paste, 1 tsp ginger paste
8-10 garlic flakes finely chopped, 3-4 red chilies
6-8 curry leaves, a bunch of chopped coriander leaves
One sliced onion, salt to taste.
PREPARATION
Soak chana daal for some time water at least for 30 minutes.
Wash lamb piece and dice it in to equal pieces.
Mix yoghurt with add salt, turmeric powder, garlic paste and red chilly powder, whisk well, keep aside.
METHOD
1 Heat desi ghee in a pan, add black pepper corn, cloves, cinnamon, bay leaves and green cardamoms, let it splutter, now add the sliced onion, cook till the onion is deep brown.
2 Now add the yoghurt mixture to it, cook for some time and then add lamb pieces, add water and cook on slow flame (simmer) till it is done.
3 Simultaneously in another pan, heat desi ghee, add turmeric powder, daal and roast it, add water and allow it to be cooked thoroughly. Let it be cooled, and then blend to make thick smooth puree. Add the puree to the same pan
4 Strain the cubes of the lamb from cooking mixture and then add to the daal, strain the gravy add it to the daal, cook for a while.
FOR TEMPERRING
Take desi ghee in a pan, add garlic flakes, red chilies, when the garlic gets brown, add curry leaves allow it to splutter, add this tempering to the lamb, and cook for 2 minutes.
Serve hot with roti, Nan.
-------------------------------------------------------------------------
Copy right reserved
Lalit Niranjan
04/10/2009