Ingredients:
Lamb – 800 gms, cut into boneless cubes
Green Coriander – 1 cup, chopped
Mint – 1/2 cup, fresh
Spinach – 1 1/2 cups, chopped
Poppy Seeds – 4 tsp
Cashewnuts – 1/2 cup
Oil – 1/2 cup
Green Cardamoms – 8
Cloves – 6
Onion Paste – 1/2 cup
Ginger Garlic Paste – 2/3 tbsp
Tomatoes – 1/2 cup, chopped
Yellow Chilli Powder – 1 tbsp
Peppercorns – 10
Salt to Taste
Cream – 1/4 cup
Method:
1. Wash the coriander, mint and spinach.
2. Blanch spinach in salted water for one and a half minutes.
3. Cool and blend with mint and coriander. Keep aside.
4. Soak the poppy seeds and cashewnuts in hot water for 30 minute.
5. Blend to make a fine paste.
6. Heat oil in a heavy bottomed pan.
7. Saute cardamoms and cloves till they crackle.
8. Add onion and ginger garlic paste and stir fry for 5 to 6 minutes.
9. Add lamb cubes and stir fry till they are evenly coated.
10. Add tomatoes, yellow chilli powder, peppercorns and salt.
11. Stir fry for 2 minutes.
12. Add 1 cup water, bring to a boil, then simmer till the water evaporates.
13. Add the poppy seed cashewnut paste and the blended puree.
14. Simmer till the lamb is cooked.
15. Drizzle cream on top.
16. Serve hot.
