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1 kg
100 ml
3
10
5
8
10
200 g
60 g
60 g
200 ml
2 g
10 g
6 g
3 g
12
10 g
8 g
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lamb, cut
into boneless cubes
oil
bay leaves
cloves
(laung)
cinnamon
(daalchini) sticks
red
chilies, whole
green
cardamoms (choti elaichi)
onions,
chopped or sliced
ginger
paste
garlic
paste
yoghurt,
whisked
garam
masala
coriander
powder
cumin
(jeera) powder
mace
(javitri) powder
nutmeg
(jaiphal) powder
green
chilies, whole
black
pepper, crushed
fresh mint
leaves, chopped
salt to
taste |
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Method :
Heat oil in a pan. Add bay leaves, cloves, cinnamon
sticks, red chilies and cardamoms, sauté over medium heat for few
seconds until they begin to crackle. Add the lamb, cook for 10-15
minutes over medium heat until the lamb emits a pleasant aroma,
stirring continuously. Mix in the yoghurt, cook for 5
minutes. Reduce heat, simmer and cook until
the lamb is tender. Sprinkle with garam masala,
coriander powder, cumin powder, salt, mace powder, nutmeg powder and
the crushed black pepper. Arrange the green chilies over the
cooked meat and cover the pan. Cook for 2-3 minutes. Remove from heat. Serve hot, garnished with fresh
mint leaves.
Serves 4
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