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Jangli Karahi
Ingredients
Jangli Karahi
Instructions
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In a pan, add oil and butter. As the butter starts to melt, add the chopped onions.
Cook till soft (NOT BROWN / GOLDEN) -
Once soft, add the ginger & garlic paste and mix it (HIGH FLAME). Add the lamb chops and the batera bird and mix. Cook on high flame till changes color.
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Add red chili powder, salt, turmeric, cumin seeds, and coriander seeds and mix well.
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Add tomatoes and 1/2 cup water and mix well (MEDIUM HEAT). Cook till all the meat is half cooked and water dries.
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Poke lamb chop with a knife to see whether it is half cooked, then turn the flame high and dry the rest of the water.
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When all the water dries and the oil starts to come on top, add your chicken now and mix well.
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Add yogurt and mix well again (HIGH FLAME)
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When the curry comes to a boil, bring the flame to medium and cook till the chicken is perfectly done all the liquid dries and the oil comes to the surface. (Cover it with the lid)
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Turn the flame to high and add fresh ginger, all spices, green chilies, and fenugreek leaves. Mix well and cook for a further 2 minutes and serve hot.
