Hyderabadi Lamb With Mixed Legumes Recipes

Steps:

• Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
• Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
• While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad.

Steps:

• 1. Prepare the onions and the ginger-garlic paste. Then, in a large bowl, mix together the cracked wheat and all the dals and soak in water to cover by 3 inches, about 1 hour.2. Meanwhile, heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 1 minute. Add the lamb, ginger-garlic paste, coriander, cumin, turmeric, cayenne pepper, and salt and cook, stirring, until the lamb is well-browned, about 20 minutes.3. Drain the soaking wheat and the dals, add them to the lamb and cook, stirring, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered, until quite dry. 4. With a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serving dish, mix in the fried onions, garnish with the mint leaves, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the ginger-garlic paste. Then, in a bowl, soak the lamb in lightly salted hot water to cover about 1 hour. Drain.2. Heat the ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and cook the onions, stirring, until brown d, about 20 minutes. Transfer to a bowl and reserve for garnish.3. To the pan, add the lamb, ginger-garlic paste, cardamom pods, cinnamon, and cloves, and cook, stirring, until the lamb is well-browned, about 10 minutes. Mix in the cracked wheat, rice, dals, cayenne pepper, and salt, and stir to roast, about 5 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered until the dish is quite dry.5. Mix in the cilantro, mint, and lemon juice, then, with a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serving dish, sprinkle the reserved fried onions on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.