November 22, 2013

Anari Ghost (lamb marinated in pomegranate juice)

Ingredients:
Mutton - 1 kg
Pomegranate juice - 250 ml
Onions - 1 cup (chopped)
Ginger garlic paste - 4 tbsp
Red chilli powder - 1 tbsp
Garam masala- 1/2 tsp
coriander powder - 2 tsp
Cumin powder-  1 1/2 tsp
Mace powder - 2/3 tsp
Nutmeg powder - 1/2 tsp
Pepper  powder - 2 tsp
Salt to taste
Curd - 200 gm
Bay leaves - 3
Cloves - 10
Cinnamon sticks - 5
Green cardamom - 10
Milk - 2 tbsp
Saffron - few strands
Almonds - 250 gm (fried)
Mint leaves - 1 tbsp (chopped)
Oil - 100 gm

Method:

  • Marinate lamb pieces in pomegranate juice for 12 hours.
  • Heat the oil in a pan, add whole spices and saute for a while.
  • Add the chopped onions and saute until soft and golden in colour.
  • Add ginger garlic paste, chilli powder. Stir and cook for 5 minutes.
  • Add the marinated lamb with the juice, stir and cook for 10-15 minutes over medium heat.
  • Add the curd and salt, stir and cook for 5 minutes.
  • cook in low flame till lamb is tender.
  • Add spice  powders and garam masala and cook another 5 minutes.
  • Transfer to serving bowl, sprinkle with saffron dissolved in milk, fried almonds and mint leaves.
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CHURMA

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