Justin Posted July 19, 2020 Share Posted July 19, 2020 i used thd dutch oven today to make this dish. I heat 4 tblspn of oil and fried 1 sliced onion fried onions to golden brown with 1 bay leaf, 2 cloves, 4 peppercorns. It took about 6 minutes oven over medium high heat. I then add 400g cubed lean lamb leg and stir fried for 5 or so minutes over medium heat with 1/4 tsp tumeric, 1 1/2 tsp chili powder ( i used 1/4 tsp hot an 1 1/4 tsp mild chili powder), 1 cinnamon stick, 1tsp crushed garlic and 1 tsp crushed coriander seeds with 1 tspn of salt. i poured in 900ml of hot water then covered with foil and simmered until liquid was nearly gone and oil could be seen on side of pot. I boiled 50g of chana dhal in water until they were soft enough to eat about 50 mins to an hour. I drained them and stirred into the curry as it was reducing which was about the last 10 mins of the simmering lamb. I stirred in one thinnish sliced green mild chilli, 2 tomato which had been cut into 8ths and 1 tblsp chopped fresh coriander. i prepared some chapatis and served with the curty in a bowl. Very nice aromatic lamb curry. Easy to eat using chapatis to pick up lamb and tomato. This would work well with naan bread too To make chapati mix 225g chapati or ground wholmeal flour with 1 1/2 tsp salt in a bowl. (I used white plain flour but it worked fine too) Make a well in the middle and add 175ml water. Mix with you fingers to a supple dough. Cover with clingfilm and leave to rest for 20 minutes. Divide the dough into 8 to 10 equal parts and roll each out to a thinnish circle. Dry fry on a hot pan. I used griddle on bbq direct hot heat.as bubbles appear on dough push down with a spoon or clean dish towel before turning over (I used tongs to do this) Kepp warm in a piece of foil lined with kitchen paper as you cook more. Serve straight away whilst warm. These sre tasty too. Love chapatis and these are better the ones you get an indian restaurant. . Quote Link to comment Share on other sites More sharing options...
Justin Posted July 19, 2020 Author Share Posted July 19, 2020 This is an aromatic hearty Pakistani dish using winter spices like cloves black peppercorns and cinnamon. Delicious. Make it as spicey as you want using hot or/and chilli powder and hotter or milder chillis. Use two not one chilli if you want more heat too. Personally I think keep it milder like above to enjoy the aromatic spices more. Quote Link to comment Share on other sites More sharing options...
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