Lamb Angara

Ingredients

For spice paste

• 5 cashews
• 1 tsp poppy seeds (khuskhus)
• 1 onion julienne cut
• 1 tsp red chili powder

For marination

• 1 lb lamb
• 2 tbsp yogurt
• 1.5 tbsp garam masala
• 1/2 tbsp salt

For Dish

• 1 tbsp oil
• 1 tbsp ginger-garlic paste
• 1 finely chopped big tomato

Flavor/ Garnish

• charcoal piece
• 1 tbsp chopped cilantro

Method 

Marination

Cut lamb into chunk size pieces

In a bowl mix yogurt, salt and garam masala

Toss the lamb pieces well in the mix 

Keep aside for 30mins or more 

  

Spice Paste

Heat a pan and fry cashew & poppy seeds till browned. Keep aside.  

In the same pan, sauté onion and red chili powder till nicely browned.

Grind the onions, cashews, poppy seeds into a thick paste

Dish 

In the pan add oil and heat.

Add ginger & garlic paste and fry well.

Add in tomato and cook closed till mushy.

Saute till oil starts separating.

Add in the marinated lamb and mix well.

Cook closed on low flame for 15 mins

Add in the ground paste, mix well

Simmer for 20 mins on low heat

Flavoring

Place a onion leaf on the lamb and keep a coal piece on top, close vessel and leave for 2 mins. 

Remove coal and mix all well

The dish will have a lovely coal (angara) fragrance

Garnish with cilantro and serve hot with chapati or bread