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  Recipe Home Non Veg Dishes  Recipe Detail
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Recipe Detail
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  Name: Semi Dry Bhuna Lamb
  Category: Non Veg Dishes
  Author: HS
  Date: 2/29/2008 2:26:00 AM
  Hits: 1736
Ingredients:
Lamb diced 1/2 kilo
Mediun size onion 1 diced
Garam Masala 2 teaspoon
Red Chilli Powder 1/2 teaspoon
Turmeric Powder ( Haldi) 1/4 teaspoon
Bay leaves 2
Ginger Paste 1 Tablespoon
Garlic Paste 1 teaspoon
Fresh Green Chillies 2
Salt as per taste
Yoghurt ( Dahi) for marination 1 cup
Cooking Oil 4 tablespoons
Diced Tomatoes 2 or Tomata paste 2 tablespoons
Fresh lime juice 1 teaspoon
Chopped coriander leaves 1 tablespoon
Instructions:
For Marination
1. Take a mixing bowl
2. Add the diced lamb
3. Add Ginger paste, Garlic Paste, 1/2 teaspoon of Garam Masala, a pinch of salt, turmeric powder, some Red Chillie powder.
4. Add 1/2 cup of yoghurt.
5. Mix well and leave aside for 2 hours.

Note: If in a hurry you can avoid the marination process and start cooking straight away.


Cooking
1. Take a pressure cooker.
2. Add some oil and put it on medium heat.
3. Add the garlic Paste and fry.
4. Add the Red chilli and stir.
5 Quickly add the diced lamb and stir.
6. Add the Garam Masala and stir.
7.Add the Ginger paste and stir.
8.Add some salt.
9. Add 1/2 cup of water and stir.
10. Cover the Pressure cooker and let it cook for 5 minutes ( 4 or 5 whistles) on medium heat.
11. Take it off the heat.
12. Once you are able to open the pressure cooker lid, open the lid.
13. Now take a heavy bottomed non stick pan.
14. Add some oil and put it on medium heat.
15. Add the bay leaves and fry
15. Add the diced onions and fry it golden brown.
16. Add diced tomato and fry .
17. Once the mixture is cooked , transfer the semi cooked lamb mixture from the pressure cooker.
18. Keep on cooking on slow heat , half covered
19. Stir occasionally.
20. Once the lamb is done ( around 20 mins), add some yoghurt.
21. Keep on stirring.
22. Let the gravy reduce as much as you can, you would see the oil seperating from the meat.
23. Once the gravy is almost finished take it off the heat.

Garnish it with chopped fresh coriander, chopped green chilli and sprinkle some lime juice.

Serve it with rice, roti or naan.
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