This recipe is inspired by Peshawari Mutton which is traditional recipe of Pakistan.
I have done some alterations into this and make my own version in which I have not used any type of oil . This is basically a mutton recipe but I have made it using lamb which is easily available in many western countries but you can also use mutton instead of lamb which is similar to lamb in taste and texture with little difference but it's just a matter of choice.
In this dish lamb is so tender and juicy and you cant even judge that it is being cooked in water instead oil . The flavours of ginger garlic paste in which lamb is cooked slowly, are suffused in every piece of it. You can either have it with boiled rice or with flatbread. The combination of plain onions and tomato salad is just perfect with it and garnish it with pickled ginger is just perfectly goes with the strong flavours of masala lamb.
Recipe by Kanchan Vaish Singh Preparation Time 15 minutes
Cooking Time 30 to 40 minutes approximately Cooking Style Medium
Ingredients
Lamb or Mutton 900 gm (chops and boneless mix)
Tomatoes 2 to 3 medium
Ginger garlic paste 2 tbsp
Green chilli paste 1 tsp
Black pepper powder 1 tsp
White pepper powder 1/2 tsp
Cumin powder 1 tbsp
Bay leaves 2
Fenugreek leaves dried 1 tbsp
Salt as per taste
Water 1 or 2 cup
Paprika powder 1 tsp
Vinegar ginger for garnish
Tomatoes for salad
Onions for salal
Cooking Instructions
If you are using pressure cooker then put the water in the cooker while turning the gas or stove on.
Add lamb pieces into it and all dried ingredients like black and white pepper,paprika,and cumin powder etc. and mix well.
Now add all other ingredients like ginger garlic and chilli paste .
Add salt according to your taste and bay leaves
Add water to avoid it from burning but not too much at the same time to avoid making a thin curry.
Close the pressure cooker and cook it on medium to high flame till 4 to 5 whistles .
After cooking it in the cooker then open it and check the water consistency, if it is too thin then cook it on the high flame without covering till it turns into thick consistency and add dried fenugreek leaves at the end.
If you are using a deep Pan then the also the same above process will be followed except the use of pressure cooker .
The only difference is that it will take some more time .
You just have to follow the whole process in the pan and cook in it while covering it and check in between the process.
At the end garnish it with vinegar dipped ginger and green chilli or coriander leaves and serve this masala lamb with rice or flat bread and onions and tomatoes in salad.
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