Last updated on September 12th, 2020 at 09:30 pm
- 1 big sized Onion (Pyaj)
- 1 ” Ginger (Adrak)
- 2 tblsp chopped Coriander Leaves (Dhania Patta)
- 2 fresh Green chilli (Hari mirch) slit lengthwise into halves
- 3 tblsp Clarified Butter (Ghee)
- 3 – 4 cloves Gralic peeled and coarsely chopped
- 3 tblsp Wine Vinegar
- 175 ml warm Water
- 1 tblsp Tomato (Tamatar) puree
- 1 tblsp Sesame seeds (Til)
- 1 kg Leg of Lamb
- 1 tblsp Mustard Seeds (Raai / Raee)
- 1 Bay Leaf (Tej Patta)
- 2 tblsp Poppy seeds (Khuskhus)
- 2 ” piece Cinnamon (Tuj/Dalchini)
- 2 – 4 dried Red Chillies
- 4 Cloves (Lavang)
- 10 Black Pepper (Kali Mirch)
- 2 Brown Cardamom (Elaichi Moti)
How to make meat durbari:
- Trim off excess fat from the meat and cut into 2 ” cubes.
- Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
- Add the salt to garlic and crush to a smooth pulp.
- Melt the ghee over low flame.
- Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
- Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
- Add the meat and cook in the onion mixture until all sides of meat are brown.
- Add water and bring to a boil. Cover and simmer until the meat is tender.
- Add the puree, green chillies and coriander leaves.
- Adjust the flame to medium and cook for 3 – 4 minutes stiring continuously.
- Remove the pan from the flame and serve hot.