Yield: 4 Servings
|450 grams||Whole wheat grains|
|5 \N||Cardamom pods|
|2½ \N||Cm cinnamon stick|
|2½ \N||Cm ginger|
|4 \N||Cloves garlic|
|700 grams||Boneless lamb, cut into|
|\N \N||2.5cm cubes|
|1 teaspoon||Ground turmeric|
|2 teaspoons||Chilli powder|
|1 tablespoon||Ground poppy seeds|
|3 tablespoons||Dessicated coconut|
|2 tablespoons||Chopped coriander leaves|
|1 tablespoon||Chopped mint leaves|
|\N \N||Juice of 2 limes|
1. Soak the wheat in plenty of water overnight. Drain. Place the wheat and some water in a large saucepan and bring to boil. Cook until is tender and mushy.
2. Grind the cardamom, cinnamon and cloves to a fine powder.
3. Grind the ginger and garlic to a fine paste.
4. In a large saucepan, heat the ghee and fry the onions until golden.
Remove one third of the fried onions and put aside.
5. Add the ginger and garlic paste, the lamb, turmeric, chilli powder, poppy seeds, coconut, coriander and mint leaves, the salt and half the ground spices and stir fry for 5-6 minutes.
6. Add the yoghurt and mix thoroughly. Lower the heat. Cover and cook for about 30 minutes.
7. Add the remaining ground spices and continue to cook for about another 30 minutes until the meat is tender. Remove from heat.
8. Add the boiled wheat and beat with back of a wooden spoon until the meat disintegrates.
9. Add the lime juice and stir well. Bring to a boil again for 5 minutes.
10. Serve garnished with the remaining fried onions.
Compiled: Imran C. Source: Mum
Posted to EAT-L Digest 16 November 96 Date: Sun, 17 Nov 1996 14:26:39 +1000 From: "I. Chaudhary" <imranc@...>