Lamb Pepper Dry

Prep time 5 min	Cooking time 45 min
Cousine / Course Indian-Nonveg-starter	Servings 3-4

Ingredients -Dry Masala

• मीरे/ काली मिर्च/ Black peppers- 1.5 tsp
• धने / धिनया / Coriander seeds – 1/2 tbsp
• बडीशेप / सौंफ / Fennel seeds – 1/2 tsp
• जीर / जीरा / Cumin seeds – 1 tsp
• मिरची / Dry Red chili

Making Dry Masala

1. In pan add black pepper corn, coriander seeds, fennel seeds, cumin seeds and whole red chili
2. dry roast all ingredient on med heat until become aromatic and light brown
3. Turn off heat cool down dry roasted ingredients completely
4. In grinding jar add all roasted ingredient and make fine powder
5. Keep this powder a side

Ingredients – Lamb Pepper Dry

• तेल / Oil – 2 tbsp
• मोटी इलायची / Black Cardamom – 1
• इलायची / Cardamom – 2
• तमालपत्र / तेज़पत्ता / Bayleaf – 1
• दालचीनी / Cinnamon – 1 inch
• कढीपत्ता / Curry leaves – 10-12
• कांदा / प्याज / Onion sliced – 1 (big)
• लसुन / लेहसुन / Garlic paste – 1 tbsp
• अदरक / Ginger paste – 1 tbsp
• Boneless Lamb / Mutton – 400 gms
• मीठ / नमक / Salt – as per taste
• हळद / हल्दी / Turmeric – 1/2 tsp
• Grinded masala powder
• लिंबू / नींबू / Lime juice – 1 tsp
• कोथंबीर / धिनया पत्ता / Coriander

Making Lamb Pepper Dry

1. Heat pan on medium add oil, once oil heat add black cardamom, green cardamom, bay leaf and cinnamon sticks sauté for 30 sec
2. Add curry leaves and mix
3. Add sliced onion and sauté till onion is soft
4. Add garlic paste and ginger paste sauté for a minute
5. Add lamb pieces, salt and turmeric mix well cover and cook for 7-8 min on medium
6. Now open lid give it mix and add dry roasted masala powder made earlier, mix well cover with lid and cook for 5-6 min
7. Remove lid give it mix make sure it will not burn at bottom
8. Cover with lid and cook again repeat this until lamb cooks
9. Add lime juice and coriander, mix well
10. Heat small pan on medium add oil, whole red chili and curry leaves sauté till curry leaves crunchy
11. Pour this on lamb roast, mix well
12. Spicy lamb pepper Dry ready! Serve Hot!

Tips

1. Don’t use any water while cooking to get the best taste
2. Cooking time may vary on type of lamb
3. Boneless mutton/chicken can also be used as an alternative to lamb

How to serve

1. Serve hot
2. Serve as side dish, starters