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Nutmeg Lamb - Piya Das




2 Lbs Lamb

1 Whole Nutmeg (Crushed Finely)

1 Teaspoon Amchoor Powder

3 Table Spoon Plain Yogurt

10 Cashews ( Soak Over Night)

1 ½  inch Ginger Root

4 Cloves Of Garlic

1 Large Onion

¼ Cup Fresh Cream

Chopped Corriander(Cillantro) Handful

4 Green Chillies

Mustard Oil For Cooking

1 Spoon Ghee For Topping

Salt to taste

1/4th Teaspoon Turmeric Powder

Cumin & Coriander Seeds Roasted and Grinded 3/4th teaspoon

Chiili Powder (to your spice level)

½ teaspoon Cumin Powder

½ teaspoon Coriander Powder

1/4th teaspoon Garam Masala


Marinade the lamb (overnight marinade suggested)

Wash and clean the meat. Drain the water. Marinade the lamb with oil, amchur powder (helps to tender the meat), half graded nutmeg, 2 chopped green chillies, salt, turmeric,  and yogurt.  Blend and paste.

Make a paste of garlic and ginger

Blend the cashew separately

Method of Cooking

Heat the karhai, put oil ... after the oil heats up add the coriander cumin seeds, cinnamon stick, 2 green chillies, nutmeg , add the onon. Fry the onin golden brown.  Mix the garlic ginger paste. Add the cumin, coriander and the chilli powder. After stirring for a good 10 min or when you see the oil started to separate from the mix, add the meat. Mix well. Add water (hot)  about 2/3 of a pint. Let it simmer. Depending on the texture of the meat or depending on how long you kept it marinaded….the cook time should be 40 min. when you see the meat has tendered add the cashew paste, the cream, garam masala and ghee.  Garnish with cilantro.

Serve with rice, paratha roti ...

Cook with lots of love. Food has to taste delicious.

P.S. Very Important - the measurements are to my taste, you are welcome to improvise on your lever of taste buds.

- Piya Das



#4 Ritesh Das 2013-05-23 14:30
So when are you cooking this for us?
#3 Nanda 2013-04-17 10:09
Khide paye gelo.
#2 Indranil 2013-04-15 12:06
Amon-o bosonto dine, bari phero mangso kine ..
#1 Arpita Saha 2013-04-15 09:00
terrific ..jibe jol , mathar kol, kore uthe khol bol.

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