Patialashahi Meat

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

By J. Inder Singh Kalra

Published 1990

  • About

A delicacy from the splendoured kitchen of the Royal House of Patiala—purportedly a favourite with the great gourmet Maharaja Bhupendra Singh.

Ingredients

  • 1.2 kg/2⅔ lb Leg of Spring Lamb
  • 125 g/

Method

Preparation

THE LAMB: Clean, debone and cut into 1-inch boti.

THE VEGETABLES: Peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and cut ginger into thin roundels. Clean, wash and chop coriander.

THE PEPPER: Pound with a pestle.

THE CUMIN: Put in a blender and make a fine powder.