Rajasthani makki aur gosht

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1.5kg - lamb meat (cut into bite-size pieces)
  • 1 kg - corn kernels
  • 1.5 - cups ghee
  • 10 green chillies
  • 2 cups - grated onion
  • 6 cloves of garlic
  • 2 tsp - cumin seeds
  • 4 bay leaves
  • 4 (1 inch length) sticks of cinnamon
  • 12 cloves
  • 6 black cardamoms
  • 6 green cardamoms
  • 4 tbsp - lemon juice
  • 2.5 - cups milk
  • 3/4 cup - fresh coriander
  • For the marination:
  • 2 cups - yoghurt
  • 2 tsp - kasurimethi
  • 2 tsp - red chilli powder2 tbsp - coriander powder
  • 1 tsp - turmeric
  • Salt to taste

How to Make Rajasthani makki aur gosht

  • Combine the green chillies, garlic, onions and grind to a paste. Set aside.
  • Beat the yoghurt until smooth.
  • Add the ground paste, kasuri methi, coriander powder, red chilli powder, salt to taste, turmeric and the meat.
  • Mix well and leave to marinate for at least 1 hour.
  • Boil corn the kernels.
  • Heat the ghee in a heavy-bottomed pan, add the cumin seeds, cinnamon, cardamom, cloves and the bay leaves.
  • Saute until the seeds splutter.
  • Add the meat along with the marinade and fry until pieces are browned all over and the water has dried.
  • Add approximately 5-6 cups of water, bring to a boil, cover and simmer on low heat until meat is almost cooked.
  • Add the milk and the corn kernels, stir cook constantly for 10-15 mins.
  • Remove from heat, add the lemon juice and stir. Adjust the salt.
  • Serve hot garnished with coriander.

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