Ingredients:
Lamb – 1 kg, cubed
Oil – 1/2 cup
Bayleaves – 3
Cloves – 10
Cinnamon Sticks – 5
Red Chillies – 8, whole
Green Cardamoms – 10
Onions – 1 cup, chopped, sliced
Ginger Paste – 4 tbsp
Garlic Paste – 4 tbsp
Garam Masala – 1/2 tsp
Coriander Powder – 2 tsp
Cumin Powder – 1 1/2 tsp
Salt to Taste
Mace Powder – 1/2 tsp
Nutmeg – 1/2, powdered
Black Pepper – 2 tsp, crushed
Green Chillies – 12, whole
Fresh Mint – 1 1/2 tsp, chopped
Yoghurt – 1 cup, whisked
Method:
1. Heat the oil in a pan.
2. Add the whole spices and saute over medium heat until they begin to crackle.
3. Add the onions and saute until soft and golden in colour.
4. Add the ginger and garlic pastes, stir and cook for 5 minutes.
5. Add the lamb cubes and cook for 10 to 15 minutes over medium heat until the lamb emits a pleasant aroma.
6. Add yoghurt, stir and cook for 5 minutes.
7. Reduce heat and cook until the lamb is tender.
8. Sprinkle with garam masala, coriander powder, cumin powder, salt, mace powder, nutmeg powder and the crushed black pepper.
9. Arrange the green chillies over the cooked meat and cover the pan.
10. Cook for 2 to 3 minutes.
11. Garnish with fresh mint leaves.
12. Serve hot.
