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  • 1/2 kilogram of Lamb (boneless, cut into thick slices)
  • 2 large Onions
  • 6 Green Chillies (Hari Mirch) (or to taste)
  • A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
  • 1 clove of Garlic (Lasan)
  • 1/2" piece of Bark
  • 8 whole Black Peppers (Saabut Kaali Mirch)
  • 6 Cloves (Long)
  • 1 tbsp. of Coriander Seeds (Dhania)
  • 1 tsp. of Cumin Seeds (Zeera)
  • Salt (to taste)
  • 250 grams of Plain Yogurt
  • 6 tbsp. of Clarified Butter (Ghee) or Cooking Oil

1) In a food processor combine the following ingredients: onion (cut into 4 pieces), chillies, coriander seeds, garlic, salt, whole black peppers, cumin seeds, piece of cinnamon and cloves. Grind well into a paste.

2) Peel the other onion and cut it into rings. Fry the onion rings in clarified butter or oil until they are golden brown in color. Take the onion rings out and add the onion paste to that oil. Stir fry paste for about 10 minutes or until the butter/oil separates.

3) Add in meat and plain yogurt and saute for another ten minutes. Add 1 pint of hot water. Once the water comes to a boil, reduce heat to low and let it simmer covered until meat is well done.

4) Finally add in the fried onion rings, fresh coriander/cilantro leaves and let simmer on low heat for another five minutes - covered.

Serving Sugggestions: Serve hot with Plain Rice and Tarka Dal
Degree Of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb
Recipe Ethnic Group: Pakistani
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