Recipe: Ghara Lamb Ashrafiyan

Read our recipe for a perfect Ghara Lamb Ashrafiyan

Last updated: November 08, 2018 | 01:20

2 MIN READ

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Known popularly as the spicy lamb curry, this dish gets over-looked by more favoured items like butter chicken and chicken tikka. A recipe concocted using a lot of ingredients, it is an aroma based dish. This lamb dish brings out the traditional flavours of Indian food.

This spicy mouth watering lamb dish will make a perfect companion to different dishes like chapatti, paratha, biryani or even South Indian delicacies like idli and dosa.

This recipe is from Signature.

Quantity Ingredients

For Kofta 100 gms lamb, minced 20 gms lamb fat, minced 5 gms garlic, fried 5 gms ginger, chopped to taste salt 3 gms garam masala powder 2 gms coriander powder 5 gms degi mirch powder 10 gms onion, fried 1 piece green chili, chopped 10 gms coriander leaves 2 gms turmeric powder For gravy 2 gms green cardamom 2 gms bay leaves 2 gms cloves 2 gms black pepper 2 gms mace (javitri) 5 gms fennel seeds 50 gms cashew nut, paste 1 ladle lamb gravy, cooked 1 gm saffron, in water 100 gms plain yoghurt 10 gms ginger, julienne 5 gms green chili, slit 100 ml lamb stock, cooked 7 gms javitri elaichi 50 gms oil (sun flower) 5 gms cumin powder to taste salt 5 gms yellow chilli 50 gms khoa 50 gms onion, fried

Preparation method

1. Mix all the ingredients for kofta in a mixing bowl. Rub nicely using your palm, and make small golf shaped balls.
2. Heat oil in a pan. Put fennel seeds, green cardamom, cloves, bay leaves, black pepper, javtri (mace), yoghurt, saffron, lamb stock and season lightly with salt. Bring to a boil.
3. Dip the meat balls and cook for 10mins.
4. Remove the meat ball & keep it aside.
5. Heat oil in a pan, and then add lamb gravy, cashew nut paste, cumin powder, javitri elichi powder, yellow chili powder, slit green chili & ginger julienne. Cook until the sauce begins to thicken.
6. Now add the cooked meat balls, seasoning with salt & finish with khoa.
7. Let your curry rest for 15 to 20 minutes after it’s done as it helps the spices mix together and the dish tastes better.
8. Reheat before serving and garnish with saffron threads.

Check back here tomorrow on how to make lamb korma.