Bajre ka soyta

Ingredients

• 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

Preparation

• 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.

Questions

Photos of members who cooked this recipe