Ingredients:
Lamb – 500 gms, rib pieces
Ginger Paste – 2 tsp
Garlic Paste – 2 tsp
Ghee – 2 tbsp
White Butter – 2 1/2 tbsp
Onion – 1, medium, sliced
Cinnamon – 2 one inch sticks
Bay Leaves – 2
Green Cardamom Powder – 1 tsp
Yoghurt – 1/4 cup
Almond Paste – 1 tbsp
Salt to taste
Cream – 2 tbsp
Whole Milk Fudge – 1 tbsp
White Pepper Powder – 1/2 tsp
Saffron – a few strands, dissolved in 1 tbsp water
Method:
1. Marinate the lamb with ginger and garlic pastes for at least 30 minutes.
2. Heat the ghee in a pan.
3. Add the white butter, onion, cinnamon sticks, bay leaves and green cardamom powder.
4. Saute till the onion turns brown.
5. Add the lamb, mix well and cook on high heat for 5 minutes or till the lamb is browned.
6. Add the yoghurt and almond paste.
7. Cook for 40-45 minutes on a low flame or till the lamb is tender.
8. Add the remaining ingredients and mix thoroughly.
9. Serve hot.
