Bajre ka soyta

Main Dish
4 servings
30 min
45 min


Number of serving: 4
Lamb 1/2 kg

Millet grains (bajra) 1/2 kg

Salt to taste

Water 6 cups / 1.2 lt

Clarified butter (ghee) 3/4 cup / 150 gm

Red chilli powder 1/4 cup / 50 gm

Coriander (dhaniya) powder 6 tsp / 30 gm

Turmeric (haldi) powder 1 tsp / 5 gm

Onions, medium, sliced 4

Ginger (adrak), ground, 3" piece 1

Garlic (lasan) pods, large, ground 2-3

Green chillies 15-20

Green coriander(hara dhaniya)2tbsp/30 gm

Ginger (adrak), julienned 1 tbsp / 15 gm

Red chillies, deseeded, fried 4-5


  • Sprinkle a little water on the millet grains and put aside for 30 minutes.
    Lightly pound to split the grains. Pass through a sieve to remove the chaff.
    Boil the lamb with salt and 1 cup of water till it is half done.
    Heat the clarified butter in a pan, add all the dry spices along with the millet.
    Saute for a while. Add the onion, ginger, Garlic, the lamb and green chillies. Mix well.
    Add the remaining water, let it cook on a low flame till the lamb is tender and the water is absorbed.
    Garnish with chopped green coriander, ginger and red chilli shells.
    Serve hot.


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