MEAT DURBARI RECIPE

INGREDIENTS

1 big sized onion 

1 " ginger 

2 tablespoon chopped coriander leaves 

2 fresh green chilli slit lengthwise into halves

3 tablespoon clarified butter

3 4 cloves garlic peeled and coarsely chopped

3 tablespoon vinegar vinegar

175 ml warm water

1 tablespoon tomato puree

FOR PASTE

1 tablespoon sesame seeds

1 kg leg of lamb

1 tablespoon mustard seeds

1 bay leaf 

2 tablespoon poppy seeds 

2 " piece cinnamon 

2  4 dried red chillies

4 cloves 

10 black pepper 

2 brown cardamom 

DIRECTION

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