By Ayman Baseer
A very famous Hyderabadi dish made from fresh or leftover Rotis, Phulkas, or chapati. It basically is cooked in 2 cups of water with main Ingredients including Mutton, Ginger garlic paste Red chili powder, Tomatoes, Green chili, few coriander and mint leaves, Yogurt Lemon & Garam masala powder.
INGREDIENTS :
*Leftover Parathas – 12 – 15 (keep storing leftover parathas in an airtight container in the refrigerator until you have the required number you need)
*Onion – 1, chopped
*Ginger garlic paste – 2 tsp
*Tomato – 2, chopped
*Red chili powder – 2 tsp
*Salt – 2 tsp
*Turmeric – 1/4 tsp
*Lamb meat with or without bones – 1 pound
*Roasted cumin seed powder – 3/4 tsp
*Mixed Vegetables: Green Bell Pepper, Brocolli – 3/4 cup, chopped
*Coriander leaves – 2 tbsp, finely chopped
*Fresh Lemon juice
*Leftover Parathas – 12 – 15 (keep storing leftover parathas in an airtight container in the refrigerator until you have the required number you need)
*Onion – 1, chopped
*Ginger garlic paste – 2 tsp
*Tomato – 2, chopped
*Red chili powder – 2 tsp
*Salt – 2 tsp
*Turmeric – 1/4 tsp
*Lamb meat with or without bones – 1 pound
*Roasted cumin seed powder – 3/4 tsp
*Mixed Vegetables: Green Bell Pepper, Brocolli – 3/4 cup, chopped
*Coriander leaves – 2 tbsp, finely chopped
*Fresh Lemon juice
METHOD:
1. In a pressure cooker at medium-high heat, pour oil and as soon as it warms up add the chopped onion and stir fry until it is golden brown in color. Add ginger-garlic paste, mix well, and in a minute or two, add the lamb meat, chopped tomatoes, red chili powder, salt, and turmeric. Mix and let it cook until the meat is no longer red. Add about two cups of water and pressure cook until the meat is tender.
1. In a pressure cooker at medium-high heat, pour oil and as soon as it warms up add the chopped onion and stir fry until it is golden brown in color. Add ginger-garlic paste, mix well, and in a minute or two, add the lamb meat, chopped tomatoes, red chili powder, salt, and turmeric. Mix and let it cook until the meat is no longer red. Add about two cups of water and pressure cook until the meat is tender.
2. Once the meat is done, add the cumin seed powder and chopped green bell pepper and cook for 5 minutes. Remove from heat and keep aside. You can even prepare until this stage and store this in the refrigerator in an airtight container for a day or two.
3. Using your kitchen shears, cut the leftover parathas into 3/4 inch strips. Now cut the strips into small pieces. Spread them all out on a tray and leave to air dry for an hour or two.
4. Just before you are serving, pour in about 3-4 cups of water in a saucepan at medium-high heat and add the meat mixture prepared above. Mix well. Once boiling, add the leftover parathas strips and mix. Cook for 4-5 minutes, and serve warm immediately. Squeeze a little fresh lemon juice and enjoy! #KhabarLive #hydnews #innlive
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