Ingredients:
Lamb - 200 g
Vermicelli - 200g
Onion – 1 large
Oil - 3 Tbsp
Ghee - 2 Tbsp
Ginger & Garlic paste - 1 Tbsp
Garam masala – ¼ Tsp
Red chili powder – 1 Tbsp
Coriander powder – 1Tbsp
Yoghurt – ½ cup
Tomato – 1 medium
Green chilis - 3
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Lemon juice – 2 Tbsp
Salt to taste
Fried cashew nuts to garnishPreparation:
· Wash the mutton and drain water.
· In a pan dry fry the Vermicelli until it turns red and keep it aside.
· Cut the onion and tomato into thin slices and chop the mint and coriander leaves finely.
· In a pressure cooker heat ghee, oil. Add the onion and fry until they turn golden brown. Now add the ginger paste, garlic paste, garam masala and cook for about 2 min, until the raw smell is gone.
· Now add coriander leaves, mint leaves, green chili, tomato, coriander and chili powders and cook until oil separates from the mixture. Add salt to taste.
· Now add the yoghurt and meat, mix well,cover and cook for 3 whistle or until it is cooked.
· Add the vermicelli and about half cup of water, mix well and simmer until done.
· Garnish with fried cashew nuts and serve hot with raitha or/and lemon & onion.