Pahadiya Lamb Tarkari Recipes

Steps:

• In large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan, heat two tablespoons of oil.
• Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies; fry for 30 sec.
• Add turmeric and chopped onions, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
• Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
• Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice, and or roti (flat bread).

Steps:

• Heat oil in wok or large pot.
• Fry red chills for a few seconds until almost black (make sure they don't burn).
• Add onion and stir for about 3 minutes.
• Add garlic and ginger, stir for about 1 minute.
• Then add curry powder and turmeric and stir for another minute.
• Add garbanzo beans (chickpeas), stir, and add in water.
• Cover and cook for 10-15 minutes over medium heat.
• Add tomatoes and cook for 5 minutes.
• Garnish with cilantro and red onion and serve.

Steps:

• In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
• Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
• To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
• When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
• Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

Steps:

• In a large bowl, season chicken pieces with salt and pepper.
• Heat oil and brown chicken.
• Reserve brown chicken in a plate.
• Drain excess oil.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
• Add turmeric and chopped onion, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
• Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
• Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice and roti (flat bread).

Steps:

• In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well.
• Reserve the mixture in a glassware container and refrigerate overnight.
• Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
• Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat.
• Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low.
• Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes).
• When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
• Place the mixture on a platter and garnish with the chopped cilantro.
• Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.

Steps:

• In large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan, heat two tablespoons of oil.
• Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies; fry for 30 sec.
• Add turmeric and chopped onion, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
• Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
• Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice, and or roti (flat bread).