Ingredients:
Lamb – 500 gms
Ghee – 3/4 cup
Turmeric Powder – 1/2 tsp
Amchur (Dry Mango Powder) – 2 tsp
Coriander Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Coriander – 250 gms, chopped
Cloves – 2
Ginger Powder – 1/2 tsp
Ginger – 1 one inch piece, chopped
Asafoetida – a small pinch
Yogurt – 1/2 cup
Red Chilli Powder – 1/2 tsp
Salt as per taste
Method:
1. Heat ghee in a pot over medium flame.
2. Add the cloves, ginger powder, asafoetida, chopped ginger, lamb pieces, yogurt, red chilli powder and turmeric powder.
3. Add 1/4 cup of water.
4. Cook for 30 minutes adding more water if required to prevent burning.
5. When little gravy remains, add the mango powder, coriander powder and garam masala powder.
6. Add coriander leaves and salt.
7. Stir and cook for 10 more minutes over low flame.
8. Remove and serve hot.
Note: image is for illustration purposes only and not that of the actual recipe.
