RAJASHREE SPECIAL MEAT DURBARI RECIPE
Ingredients:
1 big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
How to make meat durbari:
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.Add the salt to garlic and crush to a smooth pulp.Melt the ghee over low flame. Add the onions and ginger adjust flame to medium and fry them until the onions are soft.Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.Add the meat and cook in the onion mixture until all sides of meat are brown. Add water and bring to a boil. Cover and simmer until the meat is tender. Add the puree, green chillies and coriander leaves.Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.Remove the pan from the flame and serve hot.
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
How to make meat durbari:
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.Add the salt to garlic and crush to a smooth pulp.Melt the ghee over low flame. Add the onions and ginger adjust flame to medium and fry them until the onions are soft.Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.Add the meat and cook in the onion mixture until all sides of meat are brown. Add water and bring to a boil. Cover and simmer until the meat is tender. Add the puree, green chillies and coriander leaves.Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.Remove the pan from the flame and serve hot.
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