Ingredients:
Lamb with bones – 1 kg, cut into small pieces
Ghee – 2 tbsp
Onion – 1, sliced
Cinnamon – 2, one inch sticks
Bay Leaves – 2
Onion – 1, chopped
Black Cardamoms – 3
Cloves – 5
Coriander Powder – 2 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garlic Paste – 2 1/2 tsp
Ginger Paste – 2 inch piece
Salt to taste
Yoghurt – 1 cup, beaten
Refined Flour – 1 tsp
Gram Flour – 2 tsp
Garam Masala – 1 tsp
Mace – 1/2 tsp, powdered
Aniseed – 1 tsp, powdered
Green cardamoms – 5, powdered
Saffron – a few strands
Lemon Juice – 1 tbsp
Green Coriander – 4 tbsp
Vetiver Essence – 2 tsp
Method:
1. Heat the ghee in a pan, add the sliced onion, cinnamon sticks, and bay leaves.
2. Saute over medium heat until golden brown.
3. Add the lamb, chopped onion, black cardamoms and cloves.
4. Cook till the liquid has evaporated.
5. Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste and salt.
6. Saute until the oil separates.
7. Add the yoghurt and bring the mixture to the boil.
8. Reduce to medium and cook for about 15 minutes.
9. Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender.
10. Remove the lamb from the gravy and keep aside.
11. Heat 1 tbsp ghee in a pan.
12. Add the refined flour and gram flour, saute over low heat, stirring constantly until golden brown.
13. Stir in the gravy.
14. Strain the thick gravy through a soup strainer.
15. Reheat the gravy and bring to the boil.
16. Add the lamb, garam masala, mace powder, aniseed powder, and green cardamom powder, saffron and lemon juice.
17. Mix well and cook on low heat for 30 minutes.
18. Vetiver essence is added just before serving, but it is optional.
19. Garnish with green coriander and serve with tandoori roti or badshahi naan.
