Ingredients
- Lamb fat – 100gms
- Water
- Potatoes – four of medium size
- Salt – as per taste
- Two small size red potatoes
- Garlic paste – one tsp.
- Ginger paste – one tsp.
- Green cardamoms, cloves and bay leaves – two each
- Sugar – 1/2 tsp
- Coriander leaves – two tsp
- Mustard oil – three tsp.
- Turmeric powder – 1/2 tsp.
- Lamb
Procedure
- Boil three cups of water in high flames and keep it aside adding the whole fo fat to it.
- Keep it covered separately.
- Boil the potatoes in a pressure cooker for ten minutes adding four cups of water and some salt.
- Make tomato puree and keep separately.
- Fry chopped garlic in a frying pan for a minute. Add ginger to it and fry for half a minute more.
- Add the tomato puree and go on frying in medium fire until dehydrated.
- Then put two green cardamoms, two bay leaves, 1/2tsp of sugar and required quantity of salt and turmeric powder.
- Add one tsp of red chily powder.
- De-skin potatoes and cut each into four pieces.
- Add the potatoed in the frying pan with half a cup of water and dehydrate it again.
- Now put the fat with water and bring it to boil in high flame.
- Then simmer it for five minutes.
- Then transfer it to a bowl.
- Sprinkle two tsp coriander leaves on it.
Serve it hot with rice or roti.
