• | Put the lamb into a bowl with ginger, chopped chilies, chili powder, coriander, 1 tsp garam masala and 1 tsp salt. |
• | Add 1 tbsp of the yoghurt to moisten and mix well the spices. |
• | If the lamb is very lean, little amount of ghee can also be added. |
• | When done, take a portion of the prepared meat mixture in hand. |
• | Make a little long oval shaped roll with the help of gentle squeeze and toss movements of hand. |
• | Repeat the procedure with rest of the lamb mixture. |
• | Heat ghee in a heavy saucepan. |
• | Add dried milk, sugar, remaining yoghurt, garam masala & salt. |
• | Fry the mixture and then add half cup of hot water. |
• | Bring to boil and then add prepared rolls. |
• | Cover the pan and simmer until no liquid remains. |
• | When done, turn the rolls over, add half cup of hot water and pepper. |
• | Reduce the flame and cover the pan. Simmer again until the liquid is absorbed. |
• | Sprinkle the dish with cardamom. |
• | Serve hot with Indian bread and rice. |
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