Lamb with Red Lentils
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Features of Lamb with Red Lentils
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Non-vegetarian dish, served as main course
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Region of Lamb with Red Lentils
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Indian
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Ingredients for Lamb with Red Lentils (Click here for measurement conversion)
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Lamb - 250 gm
Onion - 2, bug, finely chopped
Garlic - 4 cloves, finely chopped
Ginger paste - 1 teaspoon
Green chilli paste - 2 teaspoon
Turmeric powder - 2 teaspoon
Oil - 6 teaspoon
Salt - to taste
Bay leaves - 2
Corinader leaves - few
Methi leaves - few
Curry leaves - few
Red lentils - ½ cup
Salt - to taste
Tomato - 1
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Method for making Lamb with Red Lentils
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Heat oil in a pressure cooker and add bayleaves, onion and garlic. Fry until onion is light brown. Add ginger paste, green chilli paste, turmeric powder, tomato, salt and lamb. Stir constantly for 5-6 minutes. Add red lentils, coriander leaves and methi leaves and stir for further 5 minutes. Add 3 cups of water and cover the cooker. Cook at low heat. Ensure that the lentils are not overdone. Remove from heat when the lamb\'s tender. Fry the curry leaves slightly in a separate pan, crush them and sprinkle over before serving. Serve piping hot with any Indian rice or bread item.
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