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Ingredients (24)
1.00 kg | leg of lamb — cut into cubes |
15.00 ml | cumin — ground |
15.00 ml | coriander — ground |
10.00 ml | turmeric |
5.00 ml | chillies — powder |
3 | cloves — whole |
3 | allspice — whole |
4 | cardamom — pods |
2 | cinnamon — stick |
4 | garlic — large cloves, crushed |
1 | fresh ginger — tumb size, peeled and grated |
2-3 | red chilli |
125.00 ml | lemon juice |
250.00 ml | plain yoghurt — preferably drinking yoghurt) |
250.00 ml | lentils |
500.00 g | rice — basmati |
1 | onion — sliced into rings |
oil — for deep frying | |
butter | |
1.00 kg | medium potatoes — peeled |
For the dae (dhai) plain yoghurt
1 | fresh coriander — finely chopped |
1 | fresh chillies — finely chopped |
12 | lemon — juice only |
salt — to season |
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