Recipe by By Fathima Mahomed
Pic credit Fathima Mahomed
1 kg lamb pieces and add additional pieces of the marrow bones extra flavourings1 teaspoon garlic and red chillie mixed paste.1 teaspoon fresh rooted ginger (grated/Julianne)1 teaspoon lemon juice or 1 lemon freshly squeeze 1 ½ teaspoon saltPinch of saffron strand (immerse in 3 Tablespoon boiling water )add to marinate 1 teaspoon tomotoe paste 1 can tomotoe and onion relish ½ teaspoon sugar½ teaspoon black pepper powder 1 ½ teaspoon red kashmiri masala ½ teaspoon crushed chilli powder2 teaspoon dhania (coriander) and jeera powder1 ½ teaspoon garum Masala 1 teaspoon cinnamon powder2 teaspoon red chillie powder 1 teaspoon turmeric powderMarinate the above spices, add balance of ingredients into lamb, not forgetting to pour the infused saffron over the mixture, cling wrap and chill in refrigerator for 20 minutes
2. BOIL3 large Potatoe soft to touch not soggy. Add a pinch of turmeric powder whilst it's boiling, drain water set aside.Sprinkle pinch of food colour,fry in butter ghee (Clarified butter) until golden brown in colour.
3.BRAISE (Pot)⅓ cup sunflower oil2 cardamom pods2 Tablespoon butter ghee (Clarified butter) 1 large onion finely chopped 1 medium red onions finely chopped1 large bay leaf1 cinnamon stick1 teaspoon jeera/cumin seeds
1.In a large pot heat oil, add whole spices for a few minutes, at the sound of whole spices popping and smell of aroma, firstly add 1 large onions chopped ,fry until light brown followed by the red chopped onion until both the onions reach golden rich brown in colour.2.Add marinated lamb and cook for 8-10min on high flame to infuse all spices into the lamb.Add a cup of boiling water to the pot cover lid and cook for further 25-30 minutes checking between interval for moisture drying out, if need be add on a bit more for gravy.3. Add the fried golden brown potatoes, placing them apart between the lamb pieces in the pot, avoid mushing them let it cook further 8-10 minutes with lid on, lower heat allowing all the flavour to cook to a thicker gravy.The butter ghee (Clarified butter) /oil will surface to the top this means your dish is ready to be served.
The end cooking result, tender lamb, soft potatoes inside, keep shape and adequate rich gravy to swirl with yummy hot parathas optional, or fluffy cooked white basmati rice. Garnish with fresh chopped dhania (coriander).Serve with fresh garden salad, achaar or cucumber and red onion salad.BonAppetite ❤Shu-Hani ❤
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