Kothimbir Duck

This aromatic duck preparation with coriander is a twist on the traditional mutton curry from Maharashtra. Duck is cooked with coriander and other spices, best eaten with onions & bhakri.

Ingredients

• 1 kg duck

• 50 g ghee

• 200 g coriander

• 150 g onions

• 40 g green chillies (can be adjusted as per your spice level)

• 50 g ginger- garlic paste

• 15 g garlic

• salt to taste

• 10 ml lemon juice

• 12 g garam masala

• 200 ml stock (optional, if you prefer the dish to be with gravy)

Method

Heat oil, add chopped onion and fry till onions are translucent.

Add chopped garlic, chopped green chillies and ginger-garlic paste and cook for a minute.

Add duck and salt.

Cook on medium heat till it starts leaving ghee.

Add stock and cook till the duck is cooked.

Add chopped coriander leaves and bhuno it for a while.

Add one cup water (if you want gravy. Add the optional stock, too) and let it cook.

Once completely cooked, finish with lemon juice and garam masala.

Serve hot, garnished with coriander.