Boneless lamb 675 gm
Black peppercorns 2.5 gm/ ½ tsp
Cooking oil 30 ml/2 tbs
Garam masala 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Ginger, grated 15 gm/3 tsp
Green chillies, chopped fine 4
Red chilli powder 2.5 gm/ ½ tsp
Salt to taste
Chop meat into tiny pieces, a quarter inch thick. Pound the pieces till they flatten slightly. Mix ginger, garlic, green chillies, red chilli powder and salt. Rub mixture onto meat. Grind peppercorns and rub onto meat. Set aside for 2 hours. Heat oil in a pan over medium flame. Put in the meat. Let simmer for 5 minutes. Stir occasionally. Cover and cook till the meat is tender. Remove cover and turn up heat. Add garam masala. Cook till all moisture has evaporated and meat is browned.
Time: Preparation: 2 ½ hours, Cooking: 15 minutes.
To Serve: Serve on toothpicks with mint sprigs and lime wedges as a cocktail snack, or with a daal and any flaky bread.