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1 kg
150 ml
250 g
250 g
10
10
4
20
2
20 g
10 g
10 g
5 g
5 g
200 ml
4 g
4 g
10 g
4 g
10 ml
15 ml
1 g
3 g
15 g
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lamb
mustard
oil
onions,
sliced
onions,
chopped
green
cardamoms (choti elaichi)
cloves
(laung)
cinnamon
(daalchini) sticks
black
peppercorns
bay leaves
(tej patta)
coriander
powder
red
chilies, whole
turmeric
(haldi) powder
ginger
paste
garlic
paste
yoghurt,
whisked
flour
gram flour
(besan)
garam
masala
Fennel
(saunf) powder
lemon
juice
vetivier
(kewda)
saffron
(kesar)
mace
(javitri) powder
green
coriander, chopped
salt to
taste |
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Method :
Clean and cut lamb into small
pieces with bone. Heat oil (1/2 cup) in a wok, add
the sliced onions and sauté over medium heat until golden brown. Add the lamb, chopped onions,
green cardamoms, cloves, cinnamon, black pepper and bay leaves and
cook until the liquid evaporates. Add coriander powder, red chilies,
turmeric, ginger garlic pastes and salt, cook until the oil
separates. Add the yoghurt, bring to a boil,
reduce to medium heat and cook for 10 minutes. Add water (1 liter) and bring to
boil again. Cover and simmer, stirring
occasionally, until lamb is tender.
Remove the lamb pieces from the
curry and keep aside. Heat oil (3 tbsp) in a pan, add
the flour and gram flour and cook over low heat, stirring constantly
until light brown. Add the curry and stir. Remove from heat. Strain the curry, reheat and bring
to boil. Add the lamb, garam masala, fennel
powder, lemon juice, vetivier, saffron and mace powder, stir fry for
10-15 minutes, remove from heat. Serve hot, garnished with green
coriander and accompanied by Chappatis.
Serves 4
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