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Articles: Recipes | Methi Lamb Curry
- Mrs. Anuradha Devanoori
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Ingredients
Lamb(preferably bonelss)-500 gms
chekka-small piece,
lavanga-3
tomatoes -3(medium sized red and juicy ones)
onions-2 medium sized
curry leaves-around 10-15 leaves
menthi leaves(menthi aaku)-2-3 spoons(if not fresh can use frozen or dried ones)
peas-3 spoons
ginger-garlic paste -one and a half spoon
onion -1 small cup(if u are diet consciuos can reduce acording to ur consumption)
turmeric, salt, chilli powder --according to ur taste
Method
Put oil in the pressure pan and add chekka, lavangas, curry leaves
When they are bit fried add onions and fry for couple of minutes
Add ginger-garlic paste, methi leaves, peas. Let them fry for couple of minutes.
Then add lamb, tomatoes, turmeric, salt and chilli powder. Let them cook for say 5-10 minutes.
Then add 2 cups of water(can adjust to what level of thickness you like).
Put the whistle and wait for 2 whistles.
If you eat after couple of hours or next day it tastes quite good and goes well with rice or chapathi.
I am basically very much interested in cooking and if you can send your comments after giving a trial I would appreciate.
Thanks
Anuradha.
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