Ingredients:
Lamb Chops – 10 pieces
Ghee – 4 tbsp
Green Cardamoms – 8
Cloves – 8
Cinnamon 1” Sticks – 2
Bay Leaves – 2
Ginger Paste – 3 tbsp
Garlic Paste – 3 tbsp
Salt to Taste
Yoghurt – 2 cups
Red Chilli Powder – 1 tsp
Brown Onion Paste – 1/2 cup
Black pepper Powder – 1 tsp
Cumin Powder – 1/2 tsp
Mace Powder – 1 tsp
Green Cardamom Powder – 1/2 tsp
Saffron – 1 tsp
Vetiver – 2 drops
Milk – 1 tbsp
Green Coriander – 1 tsp, chopped
Ginger – 2 tsp, julienned
Method:
1. Heat the ghee in a pan.
2. Add the lamb, green cardamoms, cloves, cinnamon sticks, bay leaves, ginger garlic paste and salt.
3. Cover and cook on low flame for 30 minutes, stirring occasionally.
4. Uncover and stir fry for a few minutes.
5. Add the yoghurt and continue to stir fry till the liquid evaporates again.
6. Add red chilli powder dissolved in 2 tbsp water and stir for a minute.
7. Add brown onion paste dissolved in 3 tbsp water and continue to fry.
8. Add 1 tbsp water when the liquid evaporates, to ensure that the sauce and lamb does not burn.
9. Add half the black pepper and cumin powders and 6 cups of water.
10. Bring to the boil.
11. Cover, lower heat, seal the lid with dough and simmer for at least 1 hour.
12. Unseal and remove the lamb from the gravy.
13. Strain the gravy, return to the stove and reduce the gravy to pouring consistency.
14. Add mace, cardamom powder, and saffron with vetiver mixed in milk.
15. Cook for about 5 minutes.
16. Pour the sauce over the lamb and garnish with green coriander and ginger.
17. Serve hot.
