Cakes & Frosting Recipes
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Side Dish Recipes
1 pound lamb, cut into 1-in pieces (can be substituted with chicken, or shrimps)
Salt and pepper lamb pieces. In a non-stick pan heat two tablespoons of mustard oil, brown lamb pieces, and set aside. Drain the oil, and heat clarified butter, splitter fenugreek and mustard seeds till dark. Add onions and sauté till light brown. Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat. Add daikon and red bell pepper to the onion mixture. Stir-fry till wilting occurs. Transfer browned lamb pieces to the pan, mix well for 2 min. Add yogurt, tomatoes, jwanu, bay leaves and broth to the lamb mixture. Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 20 min. Garnish with chopped cilantro. Serve with roti, or rice.
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