Makki ka Soweta

Name: Makki ka Soweta
Cuisine: Indian
Ingredients: 50 g/5 Tbs Garlic; 8 Green Chillies; 225 g/1 cup Yoghurt; 10 g/2 tsp Coriander powder; 5 g/1 tsp Red Chilli powder; 3 g/½ tsp Turmeric; Salt; 8 Cloves; 4 Black Cardamom; 2 Bay Leaves; 2 sticks Cinnamon (1-inch); 30 ml/2 Tbs Lemon juice; 300 ml/1¼ cups Milk; 160 g/1 cup Onions; 20 g/⅓ cup Coriander; 750 g/1⅔ lb Spring Lamb (assorted cuts); 150 g/¾ cup Ghee; 450 g/1 lb Corn on the Cob; 4 Green Cardamom; 3 g/1 tsp Cumin seeds

Preparation info

Difficulty
Medium

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The Rajasthanis proudly claim that no other people can match their ability to create corn dishes. The Soweta is a spicy combination of corn and lamb.

Ingredients

750 g/1⅔ lb Spring Lamb (assorted cuts)
450 g/1

Asia
India
Rajasthan
Main course
Gluten-free

Method

Preparation

THE LAMB: Clean and cut breast and saddle into 1½-inch chunks. Clean chops.

THE CORN: Boil, cool and grate the kernels on the cob. (If using canned corn, roughly chop.)

THE PASTE: Peel, wash and roughly cut onions. Peel garlic. Remove stems, wash, slit and deseed green chillies. Put these ingredients in a blender and make a fine