Bafat

Bafat - Parsi Recipe of Lamb cooked in vinegar and tomatoes to give a spicy and tangy taste.

Recipe Ingredients

* Lamb (Leg pieces with bone) - 1 kg
* Cooking Oil - 4 tbsp
* Onions (chopped) - 2
* Ginger Garlic Paste - 1 to 2 tsp
* Potatoes (peeled and cut) - 6

Grind to a paste with 1 tbsp vinegar the following:

* Dry Red Chillies - 9
* Cinnamon 1/2" stick - 1
* Cloves - 6
* Green Cardamoms - 5
* Cumin Seeds - 2 tsp
* Black Peppercorns - 2 tsp
* Tomatoes (chopped) - 4
* Jaggery (gur) to taste
* Salt to taste

Preparation

Take a pan and heat oil in it. Once it is hot add onions, ginger garlic paste and sauté for 2 minutes.

Add lamb pieces and sauté till they turn brown. Add about 1 cup water, mix well, lower the flame and cook till lamb is almost done. Then add peeled and cut potatoes. Mix well.

Parallely, heat the remaining oil in another pan, sauté the ground paste. Add the tomatoes and cook on low heat for 2 minutes. Transfer the tomato mixture to the lamb mixture. Add jaggery and salt and mix well. Simmer for 10 to 15 minutes.

Serve hot with tandoori rotis. If you want it in curry form add little water and cook.

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