MEAT DURBARI

MEAT DURBARI

INGREDIENTSFor paste

• 1 big sized Onion (Pyaj)
• 1 " Ginger (Adrak)
• 2 tblsp chopped Coriander Leaves (Dhania Patta)
• 2 fresh Green chilli (Hari mirch) slit lengthwise into halves
• 3 tblsp Clarified Butter (Ghee)
• 3 - 4 cloves Gralic peeled and coarsely chopped
• 3 tblsp Wine Vinegar
• 175 ml warm Water
• 1 tblsp Tomato (Tamatar) puree

• 1 tblsp Sesame seeds (Til)
• 1 kg Leg of Lamb
• 1 tblsp Mustard Seeds (Raai / Raee)
• 1 Bay Leaf (Tej Patta)
• 2 tblsp Poppy seeds (Khuskhus)
• 2 " piece Cinnamon (Tuj/Dalchini)
• 2 - 4 dried Red Chillies
• 4 Cloves (Lavang)
• 10 Black Pepper (Kali Mirch)
• 2 Brown Cardamom (Elaichi Moti)

 How to make Meat Durbari:

• Trim off excess fat from the meat and cut into 2 " cubes.
• Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
• Add the salt to garlic and crush to a smooth pulp.
• Melt the ghee over low flame.
• Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
• Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
• Add the meat and cook in the onion mixture until all sides of meat are brown.
• Add water and bring to a boil. Cover and simmer until the meat is tender.
• Add the puree, green chillies and coriander leaves.
• Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
• Remove the pan from the flame and serve hot.