Hi, I’m Elise. Today, I’m gonna show you how to make khara masala lamb recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Khara Masala Lamb Recipe
Khara Masala Lamb is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Khara Masala Lamb is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook khara masala lamb using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Khara Masala Lamb:
- Take 1 kg lamb shoulder cut ups
- Get 4 medium onions, chopped
- Take 5 ripe tomatoes, chopped
- Prepare 5 cloves garlic, crushed
- Make ready 1 inch piece of ginger, finely chopped
- Make ready 4 pods black cardamom
- Get 4 pods green cardamom
- Take 1 cinnamon stick
- Prepare 1 teaspoon black
- Get * peppercorns***
- Get 1 table spoon cumin seeds
- Prepare 1 teaspoon coriander seeds
- Get 8 small whole red chillies (adjust to your tolerance of heat)
- Take 1 teaspoon salt or to taste
- Take 2 cups plain yogurt
- Make ready 1/4 cup vegetable oil
Instructions to make Khara Masala Lamb:
- Heat oil in a deep pan over medium heat, add onions. Fry onions till opaque (not brown).
- Add meat and continue to stir till meat is golden and juices are sealed in.
- Add ginger, garlic, tomatoes, salt and all the spices. Add 3 cups water, cover the pan and reduce heat to low.
- Leave it to simmer slowly for at least 1 hour or till most of the liquid evaporates
- Now beat the yogurt till smooth and creamy, stir it into the pan, rise the heat to medium high. Keep stirring and cleaning the masala from the sides of the pan.
- Stir till there are no more white traces of yogurt and the oil separates from the masala.
- Garnish with green chilli peppers and coriander leaves, serve sausage with nan bread or rice..
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