Heat Ghee/Oil: In a weighty lined dish, heat ghee or oil over medium intensity.
Sauté Garlic: Add cleaved garlic and sauté until fragrant.Add Sheep: Put the lamb pieces into the dish and singe them until they become brilliant brown.
Author: feastfulminds.mindsspark.com
Mustard greens (Sarson) – 500g
Spinach (Palak) – 250g
Bathua (Chenopodium/Goosefoot leaves) – 250g (discretionary)
Green chilies – 2-3 (acclimate to taste)
Ginger – 1-inch piece (finely cleaved)
Garlic – 4-5 cloves (slashed)
Onion – 1 (finely slashed)
1 kg lamb
½ cup wheat flour (for thickening)
1 onion (cut)
2 tbsp ginger-garlic glue
1 tsp salt
1 tsp red stew powder
500g minced hamburger
1 onion (finely slashed)
2 tomatoes (slashed)
2 green chilies (slashed)
1 tbsp ginger-garlic glue
1 tsp cumin powder
2 cups ground carrots
1 cup milk
½ cup sugar
½ tsp cardamom powder
2 tbsp ghee
Nuts for embellishment
2 cups spinach (cleaved)
200g paneer (cubed)
1 onion (cleaved)
1 tomato (cleaved)
1 tsp salt