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Dhania Sabzi Lamb
🇮🇳 Indian

Dhania Sabzi Lamb

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Kohima cooking — Dhania Sabzi Lamb brings a dhania touch with a classic sabzi finish. About 61 minutes from fridge to table.

Prep 11 min Cook 50 min Serves 2 Hard

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Onion1, finely chopped
  • Coriander Powder1 tsp
  • Lamb500 g, cubed
  • Red Chili Powder1 tsp

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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