Hyderabadi Laziz Lamb Handi Recipe

A royal Hyderabadi lamb dish, Laziz Lamb Handi is an extremely rich and delicious prepared with assorted spices, cream, tomatoes, onion, ghee and chillies. Here the fun is to make this recipe in a handi, that definitely adds up the extra flavor with slow cooking. The succulent lamb pieces melt in your mouth exploring the aromatic spices and fresh onion tomato gravy paste blended in ghee. Add extra hot chillies to make it spicier. 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.  Course : Dinner Ingridients : 700 grams Lamb ribs 3 teaspoon Ghee 5 teaspoon Curd (Dahi / Yogurt) 4 teaspoon Kashmiri Red Chilli Powder 5 teaspoon Ginger , paste 10 Garlic Salt , to taste 2 tablespoon Oil 6 Onion , sliced 1 teaspoon Garam masala powder 2 teaspoon Tomato , paste 3 Tomatoes 3 teaspoon Fresh cream 1 teaspoon Red Chilli powder 1 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Coriander Powder (Dhania) 1 teaspoon Garam masala powder 1 teaspoon Lemon juice 11/2 cup Water Coriander (Dhania) Leaves , Few, chopped Instructions 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.Heat a copper Handi with ghee and garlic for 1 minute. Add the meat and cook it for about 5 minutes on high flame. Keep it aside.Add onion, ginger paste, bay leaf, whole garam masala, and fry till half caramelized.Now add red chilli powder, turmeric powder, cumin powder, coriander powder, salt, tomato, tomato paste and cook for about 10 minutes.After 10 minutes, add the lamb meat and water. Cover and cook until the meat is fully cooked.Extra dry the gravy water if more than one-fourth water is left. Check for salt.Add garam masala powder, lime juice, cream and coriander leaves for garnish. 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.