Ingredients:
Lamb – 900 gms, cut into boneless cubes
Refined oil – 3/4 cup
Cinnamon – 2, one inch sticks
Cloves – 5
Nutmeg – 1
Green Cardamoms – 4
Ginger Garlic Paste – 2 tbsp
Onions – 1 cup, chopped
Salt – 1 1/2 tsp
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 tsp
Carrots – 200 gms, cut into rounds
Tomato Puree – 1 cup, fresh
Whole Milk Fudge (Khoya) – 30 gms
Brown Onion Paste – 7 tsp
Green peas – 100 gms, shelled
Mushrooms – 80 gms, stems removed
Cashewnuts – 1/2 cup, whole
Yoghurt – 2 1/2 tbsp
Garam Masala – 2 tsp
Water – 4 cups
Method:
1. Heat the oil in a pan.
2. Add cinnamon sticks, cloves, nutmeg and green cardamoms.
3. Saute till they crackle.
4. Add ginger garlic paste and saute again for a few more minutes.
5. Add lamb and onions.
6. Cook on medium heat till the liquid dries.
7. Add salt, red chilli powder, coriander powder, turmeric powder and carrots.
8. Stir in tomato puree and cook till the oil separates.
9. Mix in khoya, onion paste, green peas, mushrooms, cashewnuts, yoghurt and garam masala.
10. Add water and cover the dish with a layer of dough.
11. Reduce heat and cook till the meat is tender and the gravy has thickened.
12. Serve hot accompanied with steamed rice.
