“From the Foodcourt column by Anjali Vellody, Weekend magazine.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Break open the limes and remove the seeds from inside.
  2. Powder the lime pieces in a dry grinder.
  3. Heat oil in a skillet.
  4. Toss in the onions and stir-fry until transparent.
  5. Add lamb and stir-cook until the lamb is well browned.
  6. Add powdered lime, warm water (just enough to cover lamb) and the stock cube.
  7. Cook until the lamb is well cooked and the gravy is thick.
  8. Remove from heat.
  9. Garnish with pepper, mint leaves and parsley.
  10. Serve hot with rice or parathas!

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