INGREDIENTS
- 1 kg Lamb (Assorted cuts)
- 1/2 Pouch of Dilli 6 Mutton Curry Mix
- 1 cup Yogurt
- 2/3 cup Ghee
PROCEDURE
- Cut up the lamb into pieces about 1 inch square.
- In a glass bowl add the lamb, yogurt and the Mix and mix.
- Refrigerate for two hours.
COOKING
- Remove the lamb from the refrigerator and let come to room temperature.
- Heat ghee in a handi and add the lamb alongwith the marinade, bring to a boil stirring constantly until the meat is tender
- Uncover, increase to medium heat and bhunno
- Remove to a dish
TO SERVE
Serve Dilli 6 Mutton Curry with Buttery Tandoori Roti.