MARTABAAN KA MEAT

Cooking time 2 hours, 30 minutes
1
$ 36.00

Order before 12.59pm Sunday 15th Dec and get item shipped Tuesday 17th Dec

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Sunday

Delivery on Wed or Thurs

Piquant lamb, fennel, pickled chili, aromatic rice.

Allergens
Mustard
Shipped from USA, California, San Diego 8584125897
0 Reviews Rating
Skill Level
Spice
About the dish
During mango & lemon season, most indian housewives pickle them in their matamaan, an earthen pickling pot. My father, Grand Master Chef Hemant Oberoi of Taj Mahal Hotel ingeniously used his custom-made & heat-absorbing pots to uniquely cook this curry while infusing the lamb. This is a variation for the home.
Ingredients
Tools needed
Blender, Heavy-bottomed saucepan, Knife & board, Sieve/strainer, Pot
Marinaded Lamb
  • Lamb (Cut into cubed chunks)
  • Canola oil (As needed)
  • Red onions (Diced)
  • Ginger paste
  • Garlic paste
  • Garam masala
  • Paprika
  • Turmeric powder
  • Cumin powder
  • Cumin seeds
  • Coriander seeds
  • Mustard oil
  • Fennel seeds
  • Ginger (Fine julienne)
  • Coriander leaves (Chopped)
  • Sea salt
Basmati Rice
  • Basmati rice
  • Water (Boiled)
  • Sea salt
Assemble & Serve
  • Prepared Lamb
  • Prepared Basmati Rice
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Method
Marinaded Lamb
  • 01

    In a bowl with the cubed lamb, add salt, & 1 tbsp of: paprika, turmeric, cumin powder ginger & garlic paste. Mix & rub in well, wrap & let it sit in the fridge for at least 1 hr.

  • ... (Will be accessible after buying)

Basmati Rice
  • 01

    Submerge & soak rice for 20-30 mins in a wide pot, with cool tap water. Carefully pour out the cloudy water & rinse completely & thoroughly (about 3-4 times) or until water appears clear.

  • ... (Will be accessible after buying)

Assemble & Serve
  • 01

    Carefully spoon lamb & sauce into serving bowls. Garnish with the finely julienne ginger & freshly chopped coriander leaves.

  • ... (Will be accessible after buying)

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December 12, 2019
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