Slowly seared lamb with a rich flaky bread
Ingredients
180gms Lamb cubes (1 inch)
1tbs Ginger garlic paste
10ml Malt vinegar
1tsp Yellow chilli powder
2tsp Deghi mirch powder
20gms Hung yoghurt
20gms Fried onions
5gms Fried cashew nuts
1tsp Garam masala powder
2tbsp Ghee
Crushed peppercorn to taste
Salt to taste
1tsp Chopped coriander leaves
1tbsp Chopped mint leaves
½ tsp Chopped green chilli
½ tsp Chopped ginger
For Salad
1nos Onion slices (Little thick)
1nos Tomato slices (Deseeded)
1gms Kashmiri chilli powder
Black salt to taste
6nos Coriander sprigs
Lachha onions (Thinly sliced onion)
Mix all the ingredients except coriander sprigs and lachha onions, keep them separately
Method
Wash the lamb cubes in running water and strain it well.
In a pan take ginger garlic paste, salt & malt vinegar. Mix it well, add lamb and marinate well. Keep it aside for 20 minutes.
Blend the yoghurt, fried onions & cashew nuts into a fine paste.
In a separate pan take yellow chilli, deghi mirch, peppercorn, salt, ghee and the paste.
Mix the paste well, squeeze the lamb cubes and add into the marinade, mix well and keep it aside for two hours.
Take a flat pan, heat it and add the marinated lamb and sear it on a high flame for 3-4 minutes.
Reduce the flame and cook it on a very slow flame. If it gets dry, just sprinkle some butter milk/water.
Continue cooking till meat gets tender. Finish it with chopped coriander, mint, green chilli, ginger & garam masala powder.
The traditional way of serving it is with a Mughlai Parantha.
If you wish to plate it, then follow the below steps:
Take the plate in which you want to serve it.
Place the Parantha (2.5 inch diameter) on the base, place some lachha onions, put a spoon full of boti.
Place one more parantha on top of it, press it lightly to make it stable, then add another spoon full of boti.
Garnish with onion-tomato salad and coriander sprigs.
Note:
Traditionally this dish is cooked open in a lagan on a very slow flame.
Best is to cook it without adding any more liquid.
Ensure the lamb is moist.
While plating it, you can serve single tier as well.
You can find the detailed recipe of Mughlai Parantha on my website.
You can serve it with our home style parantha as well.
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