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Ingredients :
Kid Lamb 2kgs
Basmati Rice 1.5 kgs
Brown Oniona 150gms
Cloves 6gms
Cardamom 6gms
Cinnamon sticks 6gms
Royal Cumin Seeds 8gms
Ginger paste 20gms
Garlic paste 20gms
Bay leaves 4
Green Chilli 20 gms
Fresh Mint 15gms chopped
Fresh Coriander Leaves 15gms
Sour Yoghurt 750ml
Milk 100ml
Ghee 700gms
Flour Dough 250gms
Lamb Balls :
Lamb Mince 250gms
Salt to taste
Red Chilli Powder 5gms
Ginger paste 5gms
Galic paste 5gms
Garam Masala Powder 5gms
Diced Raisins 50gms
Fresh Chopped Coriander 5gms
Ghee for shallow frying |
Method :
Pre-prep :
Wash the lamb and drain it
Wash the yoghurt. Chop coriander leaves, mint, gree
chillies and mix in the salt. Keep it aside
Clean the roots of the mint and coriander separately
and tie them in a muslin cloth.
Marinate the lamb with yoghurt, half the garam masala,
ginger paste, garlic paste, red chilli powder, slit green chillies,
coriander leaves, mint leaves, salt and keep it aside for 20-25 minutes.
Wash the rice gently and soak it for 15-20 minutes
Make the lamb balls, shallow fry in ghee and keep aside.
Heat the milk
Fill a pan with3/4 water and add salt, half of the
whole cinnamon, cardamom and cloves along with roots of the mint and
coriander tied in a muslin cloth and cover the pan, bring to the boil.
When the water starts to boil, add the drained rice
and par boil the rice until half done and strain it.
In a haandi/heavy bottom pan add the marinated lamb
and spread the brown onions over it and then add the par boiled rice
over it.
Place the lamb balls in between the layers of the par
boiled rice.
Pour melted ghee and milk over the rice. Cover the
haandi with a tight lid and seal with flour dough. Cook it on a high
flame for 10 minutes and then on a low flame for 20 minutes. Place
kive charcoal on the lid and leave it on Dum.
Serving :
Garnish with brown onions, chopped coriander leaves
and chopped mont leaves. |