Yield: 1 Servings
|1 teaspoon||Ginger powder|
|1 tablespoon||Fennel seeds|
|6 \N||Garlic cloves, minced|
|1 tablespoon||Pepper, red, powder (cayenne)|
|2 \N||Cinnamon sticks|
|1 \N||Bay leaf (Indian tez patta)|
|\N \N||Salt to taste|
|1 cup||Dahi (yoghurt), creamy (or sour cream)|
|1 \N||Piece hing (asafoetida)|
|1 kilograms||Lamb, cut into large cubes|
(from the Kashmiri book in India) Grind together the spices. Soak saffron in the dahi.
Heat ghii and fry the lump of hing. Add meat and sear on all sides, frying until well browned. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices. Bring to a boil, reduce heat, and simmer, covered, until tender. Remove cover and cook until liquid is gone.
Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@...> Date: Thu, 19 Dec 1996 19:24:22 -0800