1 kg (2.2 lb) Lamb, cut into pieces
1 cup (200 ml) 7 oz Vegetable oil
6 Black cardamom (badi elaichi)
6 - 8 Cloves (laung)
1 tbsp (12 g) Black peppercorns (sabut kali mirch)
3 - 4 Cinnamon (dalchini), 1 inch sticks
5 - 6 Bay leaves (tej patta)
3 Onions, finely sliced
Salt to taste
1 1/2 tbsp (9 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
10 Dry red chillies (sookhi lal mirch)
1 Ginger (adrak), 3 inch piece, julienned
8 Garlic (lasan), whole pods
1 cup (200 g) 7 oz Yoghurt (dahi)
1 cup (200 ml) 7 oz Vegetable oil
6 Black cardamom (badi elaichi)
6 - 8 Cloves (laung)
1 tbsp (12 g) Black peppercorns (sabut kali mirch)
3 - 4 Cinnamon (dalchini), 1 inch sticks
5 - 6 Bay leaves (tej patta)
3 Onions, finely sliced
Salt to taste
1 1/2 tbsp (9 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
10 Dry red chillies (sookhi lal mirch)
1 Ginger (adrak), 3 inch piece, julienned
8 Garlic (lasan), whole pods
1 cup (200 g) 7 oz Yoghurt (dahi)
method
1. Heat the oil in a pan; add all the spices from black cardamom to bay leaves. Add onions and saute till the onions are translucent.
2. Add the remaining ingredients (except yoghurt) and the lamb. Cook covered on low heat, stirring occasionally.
3. When the lamb is nearly done, add the yoghurt and mix well. Simmer till the lamb is fully done and the oil separates. Serve hot.
2. Add the remaining ingredients (except yoghurt) and the lamb. Cook covered on low heat, stirring occasionally.
3. When the lamb is nearly done, add the yoghurt and mix well. Simmer till the lamb is fully done and the oil separates. Serve hot.
serving amount
serves: 4 - 6
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