A non-vegetarian Indian dish in the spirit of Ramagundam cooking — Dhania-Fresh Ramagundam Lamb Moru brings a dhania-fresh touch with a classic moru finish. About 70 minutes from fridge to table.
Prep 20 min Cook 50 min Serves 2 Hard
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🌶️Coriander Powder1 tsp
🍖Lamb500 g, cubed
🌶️Red Chili Powder1 tsp
Optional extras
🌶️Green Chili1-2, slit
🌿Fresh Cilantro2 tbsp, chopped
🌿Curry Leaves1 sprig
Instructions
1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
Chef's tip
Keep the flame medium — rushing browns the base too fast.
