Name: Tawe de Tikke
Cook time: 20 min
Ingredients: 1 kg Lamb (shoulder, cut into cubes ); 125 g Ghee or Vegetable oil ([1/2 cup) ); 8 Garlic (flakes or 1 small clove garlic, chopped ); 200 g Onions ((1 1/4 cups) chopped ); 3 teaspoons Ginger (chopped); 4-5 Green chillies (de-seeded ); 3 Tomatoes (large, chopped); 1 1/2 teaspoons Cumin (ground); 1 1/2 teaspoons Black Pepper (ground, dry-roasted); 1/2 teaspoon Black Cardamom (ground); 1/4 teaspoon Cloves (ground); 1/4 teaspoon Cinnamon (ground); 2 tablespoons Rum (dark); 3 tablespoons Coriander (Cilantro) leaves (chopped ); 1 tablespoon Lemon juice; 1 teaspoon Fenugreek leaves; Salt; 6 Green Cardamom pods; 6 Cloves; 3 Black Cardamom pods; 3 Cinnamon sticks (about 2.5 cm / 1 inch long ); 2 teaspoons Chilli powder; 5 teaspoons Garlic Paste; 3 1/2 teaspoons Ginger Paste; 250 ml Natural (plain) yoghurt ((1 cup), whisked); 100 g Onion ((1 medium), fried)

Tawe de Tikke

Print Recipe

Cook Time 20

Course Appetizers, Snacks

Cuisine Punjab

Servings

Calories 1146 kcal

Equipment

Shallow dish
Refrigerator
Pan
Iron griddle
Frying Pan
Skillet

Ingredients

1 kg Lamb shoulder, cut into cubes
125 g Ghee or Vegetable oil [1/2 cup)
8 Garlic flakes or 1 small clove garlic, chopped
200 g Onions (1 1/4 cups) chopped
3 teaspoons Ginger chopped
4-5 Green chillies de-seeded
3 Tomatoes large, chopped
1 1/2 teaspoons Cumin ground
1 1/2 teaspoons Black Pepper ground, dry-roasted
1/2 teaspoon Black Cardamom ground
1/4 teaspoon Cloves ground
1/4 teaspoon Cinnamon ground
2 tablespoons Rum dark
3 tablespoons Coriander (Cilantro) leaves chopped
1 tablespoon Lemon juice
1 teaspoon Fenugreek leaves
Salt

For the marinade

6 Green Cardamom pods
6 Cloves
3 Black Cardamom pods
3 Cinnamon sticks about 2.5 cm / 1 inch long
2 teaspoons Chilli powder
5 teaspoons Garlic Paste
3 1/2 teaspoons Ginger Paste
250 ml Natural (plain) yoghurt (1 cup), whisked
100 g Onion (1 medium), fried

Instructions

To make the marinade, put the spices, pastes, yoghurt, and fried onion in a large shallow dish and mix well. Add the meat cubes and rub evenly all over to coat. Cover and allow to marinate in the refrigerator for about 2 hours.
Transfer the marinated meat to a large pan and stir-fry over medium heat until the juices begin to boil. Reduce the heat and stir-fry for about 5 minutes, or until the juices have completely evaporated and the meat is cooked. Set aside.
Heat a little ghee or oil on an iron griddle or in a frying pan (skillet), add the garlic, and stir-fry over medium heat for about 30 seconds, or until it turns light golden. Add the chopped onions and stir-fry for 2 minutes, or until they become translucent. Now, add the ginger and chillies and stir-fry for a few seconds. Add the tomatoes and stir-fry for about 5 minutes, or until they become soft.
Next, add the cooked meat pieces and stir-fry for a further 2-3 minutes. Add the ground cumin, pepper, cardamom, cloves, and cinnamon, then season with salt and stir.
Now, add the rum and mix to combine. Finally, add the coriander and lemon juice, then sprinkle over the fenugreek leaves and give everything a final stir. Remove from the heat and adjust the seasoning, if necessary.

Nutrition

Serving: 4gSodium: 358mgCalcium: 227mgVitamin C: 30mgVitamin A: 1172IUSugar: 10gFiber: 8gPotassium: 1153mgCholesterol: 271mgCalories: 1146kcalSaturated Fat: 46gFat: 93gProtein: 47gCarbohydrates: 28gIron: 6mg

Keyword Meat

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