Meat Durbari

One of the famous Mughali Durbari dish for Lamb also called Meat Durbari.

Meat Durbari

Ingredients

• 1 big sized Onion  
• 1 Ginger  
• 2 tsp chopped Coriander Leaves 
• 2 fresh Green chilli slit lengthwise into halves
• 3 tsp Clarified Butter 
• 3 or 4 cloves Gralic peeled and coarsely chopped 
• 3 tsp Wine Vinegar
• 180ml warm Water
• 1 tsp Tomato puree

For paste

• 1 tsp Sesame or Til seeds 
• 1 kg Leg of Lamb
• 1 tsp Mustard or Raai Seeds 
• 1 Bay Leaf or Tej Patta
• 2 tsp Poppy seeds 
• 2 piece Cinnamon 
• 2 or 4 dried Red Chillies
• 4 Cloves 
• 10 Black Pepper 
• 2 Brown Cardamom 

Method 

• Trim off excess fat from the meat and cut into 2 cubes.
• Rub the spice paste well into the meat and leave for marination for 4 to 6 hours or overnight in the refrigerator.
• Add the salt to garlic and crush to a smooth pulp.
• Melt the ghee over low flame.
• Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
• Add the garlic paste and fry for a further 2 to 3 minutes stiring frequently.
• Add the meat and cook in the onion mixture until all sides of meat are brown.
• Add water and bring to a boil. Cover and simmer until the meat is tender.
• Add the puree, green chillies and coriander leaves.
• Adjust the flame to medium and cook for 3 to 4 minutes stiring continuously.
• Remove the pan from the flame and serve hot.