Meat Durbari

Description

 * Ethnicity - Mughlai, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 1 big sized Onion (Pyaj)
 * 1 Ginger (Adrak)
 * 2 tblsp chopped Coriander Leaves (Dhania Patta)
 * 2 fresh Green chilli (Hari mirch) slit lengthwise into halves
 * 3 tblsp Clarified Butter (Ghee)
 * 3 4 cloves Gralic peeled and coarsely chopped
 * 3 tblsp Wine Vinegar
 * 175 ml warm Water
 * 1 tblsp Tomato (Tamatar) puree

For paste
 * 1 tblsp Sesame seeds (Til)
 * 1 kg Leg of Lamb
 * 1 tblsp Mustard Seeds (Raai / Raee)
 * 1 Bay Leaf (Tej Patta)
 * 2 tblsp Poppy seeds (Khuskhus)
 * 2 " piece Cinnamon (Tuj/Dalchini)
 * 2 - 4 dried Red Chillies
 * 4 Cloves (Lavang)
 * 10 Black Pepper (Kali Mirch)
 * 2 Brown Cardamom (Elaichi Moti)

Directions

 * 1) Trim off excess fat from the meat and cut into 2 " cubes.
 * 2) Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
 * 3) Add the salt to garlic and crush to a smooth pulp.
 * 4) Melt the ghee over low flame.
 * 5) Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
 * 6) Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
 * 7) Add the meat and cook in the onion mixture until all sides of meat are brown.
 * 8) Add water and bring to a boil. Cover and simmer until the meat is tender.
 * 9) Add the puree, green chillies and coriander leaves.
 * 10) Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
 * 11) Remove the pan from the flame and serve hot.