Dhana Ghosht
1 1/2 lb Stewing lamb, trimmed -of fat and diced 2 c Yogurt (full-fat), -natural 6 Garlic cloves, crushed 4 ts Coriander, ground 2 Lila murcha, (fresh -green chili peppers), -crush...
Ingredients
- 11/2 lb stewing lamb, trimmed
- 4ts coriander, ground
- 2lila murcha, (fresh
- 4ts salt (or less)
- 3ts ginger, coarsely crushed
- 4tb cooking oil
- 1ts turmeric powder
- 2ts black mustard seed
Directions
- 1
1 1/2 lb Stewing lamb, trimmed -of fat and diced 2 c Yogurt (full-fat), -natural 6 Garlic cloves, crushed 4 ts Coriander, ground 2 Lila murc
- 2
Mix the paprika, ground coriander, salt, crushed garlic and crushed green chilies with yogurt
- 3
Drain the lamb and add to the yogurt marinade
- 4
Leave to marinate for at least six hours
- 5
Ideally it should marinate in the refrigerator for 24 hours
- 6
Dice the onions into thin semi-circles
- 7
In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame
- 8
Add the onions when the oil is hot enough to "steam." Reduce the heat to medium and stir occasionally