MEAT DURBARI RECIPE

INGREDIENTS

• 1 big sized onion 
• 1 " ginger 
• 2 tablespoon chopped coriander leaves 
• 2 fresh green chills slit lengthwise into halves
• 3 tablespoon clarified butter
• 3 4 cloves garlic peeled and coarsely chopped
• 3 tablespoon 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 string 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 string continuously.
• Remove the pan from the flame and serve hot.