Islamic goat or lamb sambar recipe
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Let see how to Cook authentic tamil food Islamic goat or lamb sambar recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Goat or lamb meat - 300 grams
- Brinjal or Indian egg plant - 5 (small)
- Potato - 4
- Carrot - 3
- Green chili - 5
- Tomato - 3
- Onion - 1
- Raw Mango - 1/2
- Pigeon pea - 200 grams
- Curry masala powder or garam masala powder - 3 to 4 teaspoon (tsp.)
- Ginger and garlic paste - 2 teaspoon (tsp.)
- Grated coconut - 1 cup
- Tamarind - 1 small lemon size.
- Chili powder - 1 teaspoon (tsp.)
- Turmeric powder - 1/2 teaspoon (tsp.)
- Coriander powder - 1/4 teaspoon (tsp.)
- Coriander leaves - 20
- Curry leaves - 10
- Cardamom - 4
- Cloves - 2
- Cinnamon stick - 2 inch (broken)
- Oil - 1/4 cup
- Salt - 2 teaspoon (tsp.)
PREPARATION:
- Soak pigeon pea for 2 hours, drain and keep it aside.
- Cut goat or lamb into 1 inch cubes.
- Cut brinjal or egg plant into to 4 vertical pieces.
- Cut potato into 4 vertical pieces.
- Cut carrot into small 1 inch pieces.
- Slit green chili into to 2 pieces.
- Cut onions into think slices. Cut tomato into 4 vertical slices.
- Ground coconut into a fine paste by adding little water as possible.
- Soak tamarind for few minutes and make thick 1 cup juice.
- Heat oil in a pressure cooker add the cardamom, cloves, cinnamon stick and cook for few minutes.
- Now add the onion and cook until it turns golden brown.
- Add the ginger garlic paste and cook until the raw smell is gone.
- Now add the turmeric powder, chili powder and cook for 1/2 minute.
- Now add the goat or lamb meat, mix well and cook until the masala coat the meat well.
- Now add the pigeon pea, tomatoes, 3 1/2 cups of water, salt to taste, coriander leaves and cook for 3 whistle and keep it aside for the pressure to release.
- In a pan add the vegetables (brinjal, potato, carrot), curry masala powder, coriander powder, cooks masala (pressure cooked pigeon pea and meat), 1 cup of water and cook for 10 minutes.
- Now add the ground coconut , tamarind juice and bring to boil.
- Add curry leaves and cook until the tamarind raw smell is gone.
- Remove and serve.
NOTES:
- Goes well with briyani
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