Meat Durbari

Description

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

Ingredients

 * 1 big sized onion (pyaj)
 * 1 ginger (adrak)
 * 2 tbsp chopped coriander leaves (dhania patta)
 * 2 fresh green chile (hari mirch) slit lengthwise into halves
 * 3 tbsp clarified butter (ghee)
 * 3 4 cloves garlic peeled and coarsely chopped
 * 3 tbsp wine vinegar
 * 175 ml warm water
 * 1 tbsp tomato (tamatar) purée

Paste

 * 1 tbsp sesame seeds (til)
 * 1 kg leg of lamb
 * 1 tbsp mustard seeds (raai / raee)
 * 1 bay leaf (tej patta)
 * 2 tbsp 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 stirring 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 stirring continuously.
 * 11) Remove the pan from the flame and serve hot.