
~Recipe no. 1- Credit: Umm Yasin ~
Ingredients
Meat:
- 1kg lamb
- 1/2 an onion (finely sliced)
- 2 medium pieces of cinnamon sticks
- 4 cloves
- 3 green cardamom pods (elachi)
- 6 peppercorns
- 1 tsp cumin seeds
- 1/2 a small bay leaf
- 2 tbsps oil
- 1 tsp arad (turmeric powder)
- 1 1/4 tsp salt
- 1 tbsp ginger garlic paste
- 1/2 tsp garam masala powder
Wagaar:
- 3 medium onions (finely sliced)
- 1 cup oil
- 1 1/2 tbsp ginger garlic paste
- A handful of fresh methi bhaji (fenugreek leaves- finely chopped)
- Green chilli paste to taste
- 1 tbsp dhana powder (coriander powder)
- 1 tbsp jeeru powder (cumin powder)
- 3 tsps red chilli powder
- 2 vine tomatoes (chopped)
- 200ml tin tomato (grounded)
- Less than a handful of mint leaves (finely chopped)
- 1 tsp desiccated coconut
- 3 almonds
- Fresh coriander (finely chopped)
Method
- Recite Bismillah.
- Cook onions for the meat in oil with cinnamon, cardamom pods, peppercorns, bay leaf, cumin seeds & cloves until they begin to turn golden.
- Then add meat , ginger garlic paste, salt, garam masalah powder & turmeric. Cook till the meat is half cooked.
- Prepare the wagaar by cooking onions in oil till they begin to turn golden.
- Lower the heat, add ginger garlic paste & braise.
- Then add methi bhaji & cook for few seconds.
- Add the coriander powder, cumin powder, red chilli powder & cook for a few mins.
- Add mint, fresh tomato & tinned tomato.
- Grind the almonds & coconut till very fine. Add to the wagaar.
- Cook until the oil separates.
- Add meat & simmer on low heat till tender.
- Add water if needed & salt to taste.
- Add desired amount of chopped coriander.
- Serve with hot hot naan.
- Remember us in your duas & enjoy!
~Recipe no. 2- Credit: Haloodie Foodie ~
(Check out his instagram for more recipes)
Ingredients
- 1kg Lamb
- 3 medium onions (finely sliced)
- 1 cup oil
- 1 tsp jeeru / cumin seeds
- 4 small pieces of cinnamon sticks / taj
- 2 medium sized pieces of bay leaves
- 3 green cardamoms
- 4 cloves / lawing
- 4 pepper pods/ mari
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric / arad / haldi powder
- 1 1/2 tsp salt or to taste
- 2 tsps ground black pepper
- 1 tbsp coriander / dhana powder
- 1 tbsp cumin / jeera powder
- 2 tsps chilli powder
- 1 tsp tandoori powder
- 2 small -medium tomatoes (chopped)
- 1/2 tin tomato (grounded)
- 2 tbsps tomato puree
- 100g natural yogurt
- few strands of saffron (optional)
- few bullet chillies to garnish
- chopped coriander to garnish.
Method:
- Recite Bismillah
- In a pot, heat oil.
- Add cumin seeds, bay leaves, cinnamon sticks, pepper pods & cloves.Cook for few seconds
- Then add onions. Fry until the deep caramelisation stage, stirring every few minutes.
- Add ginger garlic paste, turmeric, salt & black pepper. Mix well
- Then add meat & cook with the lid closed till tender.
- If needed add some boiling water to ensure the meat cooks.
- Then add coriander powder, cumin powder, chilli powder, tandoori powder, tomatoes, tin tomato, tomato puree, yogurt & saffron. Mix well.
- Cook on low heat till the tomatoes have dissolved & meat is tender (falling off the bone). Season with salt.
- Garnish with bullet chillies & chopped coriander.