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Vengana Ni Buriani

Ingredients
  Leg lamb 1 Kilogram, cut into pieces with bone
  Aubergines 800 Gram, slit in half and cut into 3 inch pieces
  Onions 5 , sliced
  Turmeric powder 1 Teaspoon
  Dhan sakh masala powder 1 Tablespoon
  Salt To Taste
  Ghee 4 Tablespoon
  Green chilies 4 , seeded and chopped
  Coriander leaves 3 Tablespoon, chopped
  Mint leaves 1 Tablespoon, chopped
For grinding together
  Ginger 2 Inch
  Garlic 6 Clove (30 gm)
Directions

Keep aubergines soaked in salted water till required for use.
Heat ghee in a pan and fry onions till light brown.
Add meat and saute till brown.
Add ginger and garlic paste, turmeric powder, dhan sakh masala and salt.
Cover with water and simmer till half done.
Add aubergines and remaining ingredients.
Cover pan with an inverted lid, put water on lid and continue to simmer, half covered till meat is done.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
8

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