RARA MEAT (MUTTON IN WHOLE SPICES)

Rara Meat (Mutton in Whole Spices) image

Provided by jas kaur

Categories Asian

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

Previous Next

1 kg lamb, 1 kg
2 bay leaves, 2 (tej patta)
3 black cardamom pods, 3
8 cardamoms, 8
5 teaspoons coriander powder, 5 tsp
2 teaspoons cumin powder, 2 tsp (jeera)
4 teaspoons garlic, chopped 4 tsp
3 tablespoons garlic paste, 3 tbs
4 teaspoons gingerroot, shredded 4 tsp
3 tablespoons ginger paste, 3 tbs
2/3 cup oil, 2/3 cup
1 cup onion, chopped 1 cup
1 teaspoon red chili powder, 1 tsp
4 whole red chilies, whole 4
salt
2/3 cup tomatoes, chopped 2/3 cup
1/2 teaspoon turmeric powder, 1/2 tsp (haldi)
2/3 cup yogurt, 2/3 cup

Steps:

Whisk together the yogurt and salt and marinade the lamb in it for an hour.
Heat the oil in a pot and crackle bay leaves and both the cardamoms in it.
Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.
Stir in coriander, turmeric and red chilli powders. Add the lamb with the marinade, bring to boil then reduce flame.
Let simmer, adding 3 teaspoons water at intervals.
Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.

Nutrition Facts : Calories 786.1, Fat 63.2, SaturatedFat 15.9, Cholesterol 137.3, Sodium 141.9, Carbohydrate 16.3, Fiber 2.5, Sugar 7.1, Protein 39.2