4 servings
Prep: 20 mins,
Cooking: 1 hr 10 mins
Simply sensational and comforting.
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Ingredients (44)
750 g | lamb — deboned, chopped |
3 | cinnamon — stick |
3 | cardamom — peeled |
1 | bay leaves |
1 Tbs | fresh ginger — crushed |
1 Tbs | garlic — cloves, crushed |
3 | fresh chillies — sliced |
1/2 tsp | peppercorns — cracked |
3 tsp | cumin — ground |
2 tsp | coriander — ground |
1/2 tsp | turmeric |
4 tsp | chillies — powder |
2 tsp | garam masala |
1 tsp | fennel — ground |
2 | tomatoes — grated |
1/2 cup | sour cream — or curds |
salt — to taste | |
1/2 cup | lentils — brown |
Rice:
1 cup | rice — uncooked |
1 | cinnamon — stick |
2 | cardamom — pods, green |
1 | bay leaves |
2 | cloves |
1 tsp | salt |
Vegetable prep:
1 cup | oil |
1 | carrots — peeled, sliced |
1/2 cup | peas — fresh |
1 | onion — large, sliced |
6 | potatoes — peeled, diced |
1/4 cup | fresh coriander — chopped |
2 | curry leaves |
Garnishing:
1/4 cup | ghee |
1 tsp | coriander — seeds, whole |
1 tsp | fennel seeds — whole |
1 | onion — medium, sliced |
pinch | saffron — threads |
1 Tbs | rose water |
1 1/4 cup | water — warm |
Buttermilk Mix:
1 cup | Buttermilk |
1 tsp | cumin — ground |
1 1/2 tsp | coriander — ground |
1/2 tsp | turmeric |
1/2 tsp | chillies — powder |
1 tsp | salt |
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