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

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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.

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