1 kg (2.2 lb) Lamb, cut into pieces
12 cups (3 litres) 96 fl oz Water
1 cup (200 g) 7 oz Ghee
Salt to taste
1 tbsp (18 g) Garlic (lasan), ground
10 Green cardamom (choti elaichi)
5 Cloves (laung)
1 1/2 cups Kashmiri red chilli powder, dissolved in 10 cups water
4 Black cardamom (badi elaichi)
4 tsp (8 g) Turmeric (haldi) powder
5 x 2 inch sticks Cinnamon (dalchini)
2 tsp (4 g) Ginger powder (sonth)
1 1/2 cups (300 ml) 11 fl oz Dry cockscomb (mawal) flowers, heated with 1 1/2 cups water, extract
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) Dry mint (pudina) leaves, crushed
12 cups (3 litres) 96 fl oz Water
1 cup (200 g) 7 oz Ghee
Salt to taste
1 tbsp (18 g) Garlic (lasan), ground
10 Green cardamom (choti elaichi)
5 Cloves (laung)
1 1/2 cups Kashmiri red chilli powder, dissolved in 10 cups water
4 Black cardamom (badi elaichi)
4 tsp (8 g) Turmeric (haldi) powder
5 x 2 inch sticks Cinnamon (dalchini)
2 tsp (4 g) Ginger powder (sonth)
1 1/2 cups (300 ml) 11 fl oz Dry cockscomb (mawal) flowers, heated with 1 1/2 cups water, extract
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) Dry mint (pudina) leaves, crushed
method
1. Bring the water to the boil in a pan; add the lamb. Mix well and then bring the water to the boil again. Remove the pan from the heat and drain the water. When the lamb is cool, wash under cold running water. Keep aside.
2. In a pan, add the blanched lamb, ghee, salt, garlic, green cardamom, and cloves. Mix well. Fry until the lamb is light brown in colour.
3. Add the red chilli water, black cardamom, turmeric powder, cinnamon sticks, and ginger powder. Stir and bring the mixture to the boil. Lower heat, cover the pan and cook until the lamb is tender. Add some water, if necessary. Stir occasionally.
4. Add the cockscomb flower extract, black cumin seeds, and dry mint leaves. Mix well and let the mixture simmer for 3 - 4 minutes.
2. In a pan, add the blanched lamb, ghee, salt, garlic, green cardamom, and cloves. Mix well. Fry until the lamb is light brown in colour.
3. Add the red chilli water, black cardamom, turmeric powder, cinnamon sticks, and ginger powder. Stir and bring the mixture to the boil. Lower heat, cover the pan and cook until the lamb is tender. Add some water, if necessary. Stir occasionally.
4. Add the cockscomb flower extract, black cumin seeds, and dry mint leaves. Mix well and let the mixture simmer for 3 - 4 minutes.
serving amount
serves: 4 - 6
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