Ingredients:
Lamb – 500 Gms, cut into 1/2 inch cubes
For the Marinade:
Red Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Aniseed Powder – 2 tsp
Fenugreek Leaves – 2 tsp, fresh
Yogurt – 1 cup
Oil – 4 tbsp
Onion – 1, large, chopped
Bay Leaves – 2
Cinnamon – 1
Cloves – 6
Green Cardamoms – 6
Ginger – 1 tsp, finely chopped
Garlic – 1 tsp, finely chopped
Salt to taste
Method:
1. In a big bowl, combine all the ingredients for the marinade.
2. Add the lamb, mix well and set aside to marinate for half an hour.
3. Heat the oil in a kadai, add the onion and sauté till translucent.
4. Add the bay leaves, cinnamon stick, cloves, green cardamoms, ginger and garlic.
5. Stir thoroughly and fry for 2-3 minutes.
6. Add the marinated lamb and salt.
7. Mix well.
8. Pour 1 cup of water and cook till the lamb is tender and the gravy is thick.
9. Serve hot.
