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18 June, 2005

Kadhi Maas Waali

An unusual variation to the ever popular kadhi

What you need:

1 Kg lamb (preferably boneless)
½ cup ghee
1 ¾ tsp cumin seeds 
1 tsp red chilli powder
½ tsp turmeric
Pinch of asafetida 
1 cup of onions finely diced
3 Tbs garlic paste
1 ¾ cups Yogurt (preferably a day old)
1/3 cup gram flour
8 green chillies
1/3 cup coriander leaves
6 cups water

Preparation time: 2 hours

Preparation method:

1. Clean and cut the lamb into 1 inch pieces. Remove stems, wash slit and deseed and finely chop chillies. Clean, wash and chop coriander.

2. Broil half the seeds on a pan, cool and powder

3. Whisk yogurt in a bowl; add gram flour, red chillies, turmeric and salt, and mix well. Add 3 ½ water and whisk again.

4. Heat ghee in a kadhai, add cumin seeds and asafoetida, sauté over medium heat until the seeds begin to crackle.

5. Add the lamb chunks and salt, stir fry until evenly light brown.

6. Add the onion and garlic and fry for another four minutes.

7. Add 2 ½ cups of water, bring to boil, cover and simmer, stirring occasionally until meat is almost tender.

8. Now add the yoghurt mixture, bring to boil and reduce to medium heat. Cook, stirring constantly until the gravy starts getting thick which takes approximately 10 minutes.

9. Add cumin powder and green chillies, stir and cook for 2-3 minutes. Adjust the seasoning.

To serve

Remove to a bowl, garnish with coriander and serve with rice.

 

 

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