Hyderabadi Laziz Lamb Handi Recipe
A non-veg Punjabi recipe with lamb ribs, ghee, curd (dahi / yogurt). Ready in 1h 15m, serves 3.
Curated byHarpreet Singh🇮🇳
Instructions
12 steps- 1
To make Hyderabadi Laziz Lamb Handi, first marinate the lamb ribs with salt, kashmiri, chilli powder, half ginger paste, curd and keep for 30 minutes
lamb ribs(700 grams)curd (dahi / yogurt)(5 teaspoon)kashmiri red chilli powder(4 teaspoon)ginger - paste(5 teaspoon)salt - to tastegaram masala powder(1 teaspoon)tomato - paste(2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon) - 2
Heat a copper Handi with ghee and garlic for 1 minute
ghee(3 teaspoon)garlic(10) - 3
Add the meat and cook it for about 5 minutes on high flame
- 4
Keep it aside
- 5
Add onion, ginger paste, bay leaf, whole garam masala, and fry till half caramelized
ginger - paste(5 teaspoon)onion - sliced(6)garam masala powder(1 teaspoon)tomato - paste(2 teaspoon)garam masala powder(1 teaspoon) - 6
Now add red chilli powder, turmeric powder, cumin powder, coriander powder, salt, tomato, tomato paste and cook for about 10 minutes
kashmiri red chilli powder(4 teaspoon)ginger - paste(5 teaspoon)salt - to tastegaram masala powder(1 teaspoon)tomato - paste(2 teaspoon)tomato(3)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - few - 7
After 10 minutes, add the lamb meat and water
lamb ribs(700 grams)water(5 1/2 cup) - 8
Cover and cook until the meat is fully cooked
- 9
Extra dry the gravy water if more than one-fourth water is left
water(5 1/2 cup) - 10
Check for salt
salt - to taste - 11
Add garam masala powder, lime juice, cream and coriander leaves for garnish
kashmiri red chilli powder(4 teaspoon)garam masala powder(1 teaspoon)fresh cream(3 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon)lemon juice(1 teaspoon)coriander (dhania) leaves - few - 12
The roasted meat brings out the flavor of fat and that contributes to the satisfy along with Tawa Paratha or Jeera Rice for a weekend lunch or dinner
Rate this recipe
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Hyderabadi Laziz Lamb Handi Recipe
A non-veg Punjabi recipe with lamb ribs, ghee, curd (dahi / yogurt). Ready in 1h 15m, serves 3.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
12 steps- 1
To make Hyderabadi Laziz Lamb Handi, first marinate the lamb ribs with salt, kashmiri, chilli powder, half ginger paste, curd and keep for 30 minutes
lamb ribs(700 grams)curd (dahi / yogurt)(5 teaspoon)kashmiri red chilli powder(4 teaspoon)ginger - paste(5 teaspoon)salt - to tastegaram masala powder(1 teaspoon)tomato - paste(2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon) - 2
Heat a copper Handi with ghee and garlic for 1 minute
ghee(3 teaspoon)garlic(10) - 3
Add the meat and cook it for about 5 minutes on high flame
- 4
Keep it aside
- 5
Add onion, ginger paste, bay leaf, whole garam masala, and fry till half caramelized
ginger - paste(5 teaspoon)onion - sliced(6)garam masala powder(1 teaspoon)tomato - paste(2 teaspoon)garam masala powder(1 teaspoon) - 6
Now add red chilli powder, turmeric powder, cumin powder, coriander powder, salt, tomato, tomato paste and cook for about 10 minutes
kashmiri red chilli powder(4 teaspoon)ginger - paste(5 teaspoon)salt - to tastegaram masala powder(1 teaspoon)tomato - paste(2 teaspoon)tomato(3)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - few - 7
After 10 minutes, add the lamb meat and water
lamb ribs(700 grams)water(5 1/2 cup) - 8
Cover and cook until the meat is fully cooked
- 9
Extra dry the gravy water if more than one-fourth water is left
water(5 1/2 cup) - 10
Check for salt
salt - to taste - 11
Add garam masala powder, lime juice, cream and coriander leaves for garnish
kashmiri red chilli powder(4 teaspoon)garam masala powder(1 teaspoon)fresh cream(3 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon)lemon juice(1 teaspoon)coriander (dhania) leaves - few - 12
The roasted meat brings out the flavor of fat and that contributes to the satisfy along with Tawa Paratha or Jeera Rice for a weekend lunch or dinner
Rate this recipe
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