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Sikandari Raan

DNAHM123585 | 9/22/2018 | Author : Team DNA | WC :233

Eat-Smart
Food-Recipe

Chef Haresh Singhal of The Ummed showcases a tasty lamb dish that caters to the die-hard meat eater’s palate
INGREDIENTS
Baby leg of Lamb - 1 kgs
For the marination:
125 grams Yogurt.
2 Table spoon raw papaya paste
3 Table spoons each ginger and garlic paste.
3 Teaspoons red chilli powder
1 Teaspoon garam masala
1 Teaspoon jeera powder
1 Teaspoon green cardamom seeds powder
5 Teaspoons coriander powder
10 whole black peppercorn
1 Teaspoon of powdered Javitri (Mace ).
3 Teaspoons Salt.
4 Tbs Ghee
Oil for frying onions
4 large onions peeled and sliced length wise
Method
Clean the mutton and make deep incisions 2-3 on each side. Make the mari
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