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Maas ki Kadhi
Preparation info
- Serves:
4
- Difficulty
Medium
- Ready in
3 hr
Appears in
Published 1990
An uncommon lamb delicacy, done in a gramflour ‘n’ yoghurt gravy.
Ingredients
Method
Preparation
THE LAMB: Clean, debone and cut into 1-inch boti.
THE CUMIN: Broil half the seeds on a tawa, cool, put in a grinder and make a powder.
THE YOGHURT: Whisk yoghurt in a bowl, add gramflour, red chillies, turmeric and salt, mix well. Add water (approx 800 ml/3⅓ cups) and whisk again.
THE VEGETABLES: Remove stem