Tawe de Tikke
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
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