1 kg (2.2 lb) Lamb, washed well
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
4 Cloves (hung)
1 Cinnamon (dalchini), 2 inch stick
3 Black cardamom (badi elaichi)
2 Bay leaves (tej patta)
3/4 cup (150 g) 5 oz Ghee
Salt to taste
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 cups (500 ml) l6 fl oz Water
2 tsp (4 g) Ginger powder (sonth)
4 tsp (24 g) Aniseed (saunf) powder
1/2 tsp Saffron (kesar), optional
1 tsp (2 g) Garam masala
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
4 Cloves (hung)
1 Cinnamon (dalchini), 2 inch stick
3 Black cardamom (badi elaichi)
2 Bay leaves (tej patta)
3/4 cup (150 g) 5 oz Ghee
Salt to taste
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 cups (500 ml) l6 fl oz Water
2 tsp (4 g) Ginger powder (sonth)
4 tsp (24 g) Aniseed (saunf) powder
1/2 tsp Saffron (kesar), optional
1 tsp (2 g) Garam masala
method
1. Marinate the lamb in yoghurt, cloves, cinnamon stick, black cardamom, and bay leaves for 10 minutes.
2. Heat the oil in a deep pan; add the lamb and cover till it stops spattering. Add salt and asafoetida; stir.
3. Cook on high heat till the yoghurt dries. Lower heat and stir briskly to prevent from sticking.
4. Sprinkle a little water and stir till the meat browns. Repeat this twice, cooking till the oil separates.
5. Add the red chilli powder mixed with a little water. Cook on high heat, stirring briskly. Add water, ginger powder, and aniseed powder; cook for 15 minutes.
6. Soak the saffron in 4 tsp of hot water; grind and add to the lamb. Cook until the lamb is tender and the oil separates. Sprinkle garam masala and serve hot.
2. Heat the oil in a deep pan; add the lamb and cover till it stops spattering. Add salt and asafoetida; stir.
3. Cook on high heat till the yoghurt dries. Lower heat and stir briskly to prevent from sticking.
4. Sprinkle a little water and stir till the meat browns. Repeat this twice, cooking till the oil separates.
5. Add the red chilli powder mixed with a little water. Cook on high heat, stirring briskly. Add water, ginger powder, and aniseed powder; cook for 15 minutes.
6. Soak the saffron in 4 tsp of hot water; grind and add to the lamb. Cook until the lamb is tender and the oil separates. Sprinkle garam masala and serve hot.
serving amount
serves: 4
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