LAMB ‘N’MOONG KORMA


This recipe came up when I wanted to 

make something new and different to be 

served with biriyani.As usual it was a good

and tasty dish.After I prepared the dish 

only ,I felt that it could be served with 

stringhoppers,chapathis,and hoppers

Anyway the choice is yours.

Let’s get into the recipe rightaway !

INGREDIENTS

500 gm lamb/mutton

1/2 cup moong dal

10-14 small onions

4-5 green chillies

1 tblsp ginger garlic paste

1 tomato

1/2 tsp pepper

1/2 tsp turmeric

1 tsp garam masala powder

Few mint leaves or curry leaves

1 tsp chilli powder

Juice of 1/2 lime

2 tblsp ghee or oil

1 tsp fennel seeds

Salt to taste

To grind

1/4 coconut

10 almonds

2 cardamons

METHOD

Heat a tblsp of ghee or oil in a pressure 

cooker.Add the onions the meat and the 

rest of the ingredients one by one, except

the ones listed for grinding.Add a cup of 

water after you see the meat well blended 

with the spices.Cook to 5 whistles,and 

allow steam to mellow.Add the coconut –

almond  paste and simmer for 5-10 

minutes.Add lime juice.Serve hot .

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