Monday, 24 August 2009

Bajre Ka Soyta

Lamb 1/2 kg
Millet grains (bajra) 1/2 kg
Salt to taste
Water 1.5 lt
Clarified butter (ghee) 150 gm
Red chilli powder 10 tsp
Coriander (dhaniya) powder 6 tsp
Turmeric (haldi) powder 1 tsp
Onions, medium, sliced 4
Ginger (adrak), ground, 3" piece 1
Garlic (lasan) pods, large, ground 2-3
Green chillies 15-20
Green coriander (hara dhaniya) 2 tbsp
Ginger (adrak), julienned 1 tbsp
Red chillies, deseeded, fried 4-5
Sprinkle a little water on the millet grains and put aside for 30 minutes.
Lightly pound to split the grains. Pass through a sieve to remove the chaff.
Heat the clarified butter in a pan, add all the dry spices along with the millet.
Saute for a while. Add the onion, ginger, Garlic, the lamb and green chillies. Mix well.
Add the remaining water, let it cook on a low flame till the lamb is tender and the water is absorbed.
Garnish with chopped green coriander, ginger and red chilli shells.
Serve hot.

1 comment:

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