This Mughlai dish is traditionally cooked and even served in a wok-like dish called a Kadhai.
- 2 pounds kg lamb/ mutton cut into 1 ½ " pieces
- 1 cup yogurt
- 1 cup finely diced tomatoes
- 2 tbsp ginger paste
- 1 tbsps garlic paste
- 2 tbsps lemon juice
- 4 green chillies slit lengthwise
- 2 tsps coriander powder
- 1 tsp cumin powder
- 2 tbsps garam masala
- 2 bay leaves
- 1” cinnamon stick
- Salt to taste
- 3 tbsps cooking oil
- Ginger juliennes to garnish
- Fresh chopped coriander to garnish
- Mix the lamb with the yogurt, ginger, garlic paste, and lemon juice, salt to taste, cover and allow marinating for 2-3 hours. Can keep in refrigerator overnight.
- Heat oil in a wok ( Kadhai) on a medium flame. Add bay leaves and cinnamon stick fry till they are light brown. Add the green chillies and fry till they stop spluttering.
- Add only lamb pieces from the marinade, stir frequently for about 10 minutes.
- Mix in marinade and tomatoes, Stir till tomatoes are pulpy.
- Add garam masala, corainder and cumin powder. Stir well. Cover, simmer on the low flame and cook till the meat is done. Check occassionally to prevent sticking and burning. In this dish pieces are just covered with masala without any gravy.
- Turn off fire, garnish with ginger juliennes and coriander leaves and serve with hot roti (Indian Flat Bread) or Nans.
Do you know?
Kadhai is a round bottomed pan. Usually the kadhai, in which the food is cooked, is placed directly on the table, where everyone eats out of it. Kadhai cooking is quick and no water is used in this style of cooking.
The main ingredients cook in the natural juices released by the tomatoes and meat in the dish, which is constantly stirred until cooked. The main aspect of this cooking is that the sides get seared and this wonderful flavor is scraped and added to the taste of the dish.