Side Pannel
Meat Beli Ram
Ingredients List
- 1 kg Shoulder of kid/lamb;
- -deboned and cut
- ; into 4 cm cubes
- 75 g Desi ghee; (clarified
- -butter)
- 15 g Coriander seeds; coarsely
- -powdered
- 7 g Coriander leaves; chopped
Directions
FOR THE MARINADE
2 1/2 c Curd; whisked (625 ml)
500 g Onions; sliced
60 g Ginger; julienned
45 g Garlic; chopped fine
10 Green cardamom
5 Cloves
4 Cm cinnamon
12 Black peppercorns
2 ts Kashmiri deghi mirch powder;
-(10 g)
Salt to taste
MIX all the ingredients for the marinade in a large bowl, evenly rub the
meat cubes with this marinade and keep aside for two hours. Heat ghee in a
pan, add coriander seeds and stir over medium heat until they begin to pop.
Add the meat, along with the marinade, increase the heat and stir-fry until
the liquid comes to a boil. Lower the heat, cover and simmer, stirring at
regular intervals, until the meat is almost cooked. Uncover, increase to
medium heat, and stir-fry until specks of fat appear on the surface, the
meat is cooked and the gravy is of ketchup consistency. Remove and adjust
the seasoning
To serve: Remove to a serving dish, garnish with coriander leaves and serve
with bread of your choice.
2 1/2 c Curd; whisked (625 ml)
500 g Onions; sliced
60 g Ginger; julienned
45 g Garlic; chopped fine
10 Green cardamom
5 Cloves
4 Cm cinnamon
12 Black peppercorns
2 ts Kashmiri deghi mirch powder;
-(10 g)
Salt to taste
MIX all the ingredients for the marinade in a large bowl, evenly rub the
meat cubes with this marinade and keep aside for two hours. Heat ghee in a
pan, add coriander seeds and stir over medium heat until they begin to pop.
Add the meat, along with the marinade, increase the heat and stir-fry until
the liquid comes to a boil. Lower the heat, cover and simmer, stirring at
regular intervals, until the meat is almost cooked. Uncover, increase to
medium heat, and stir-fry until specks of fat appear on the surface, the
meat is cooked and the gravy is of ketchup consistency. Remove and adjust
the seasoning
To serve: Remove to a serving dish, garnish with coriander leaves and serve
with bread of your choice.
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