10 pieces Lamb chops
4 tbsp (60 g) 2 oz Ghee
8 Green cardamom (choti elaichi)
8 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
3 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
3 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
Salt to taste
1 cups (400 g) 14 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1/2 cup (150 g) 5 oz Brown onion paste (sec p. 10)
1 tsp (2 g) Black pepper (kali mirch) powder
1/4 tsp (3/4 g) Cumin (jeera) powder
1 tsp (2 g) Mace (javitri) powder
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1 tsp (1/2 g) Saffron (kesar)
2 drops Vetivier (kewda)
1 tbsp (15 ml) Milk
1 tsp Green coriander (hara dhaniya), chopped
2 tsp (12 g) Ginger, juliened
4 tbsp (60 g) 2 oz Ghee
8 Green cardamom (choti elaichi)
8 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
3 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
3 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
Salt to taste
1 cups (400 g) 14 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1/2 cup (150 g) 5 oz Brown onion paste (sec p. 10)
1 tsp (2 g) Black pepper (kali mirch) powder
1/4 tsp (3/4 g) Cumin (jeera) powder
1 tsp (2 g) Mace (javitri) powder
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1 tsp (1/2 g) Saffron (kesar)
2 drops Vetivier (kewda)
1 tbsp (15 ml) Milk
1 tsp Green coriander (hara dhaniya), chopped
2 tsp (12 g) Ginger, juliened
method
1. Heat the ghee in a pan; add lamb, green cardamom, cloves, cinnamon sticks, bay leaves, ginger-garlic paste, and salt. Cover and cook on low heat for 30 minutes, stirring occasionally. Uncover and stir-fry for a few minutes.
2. Add yoghurt and continue to stir-fry till the liquid evaporates again.
3. Stir in red chilli powder dissolved in 2 tbsp water for a minute. Add brown onion paste dissolved in 3 tbsp water and continue to fry. Add 1 tbsp water when the liquid evaporates, to ensure that the sauce and lamb do not burn.
4. Add half the black pepper and cumin powders and 6 cups water; bring to the boil. Cover, lower heat, seal the lid with dough and simmer for at least 1 hour.
5. Unseal and remove the lamb from the gravy. Strain the gravy, return to the stove and reduce the gravy to pouring consistency.
6. Add mace, cardamom powder, and saffron with vetivier mixed in milk. Cook for about 5 minutes.
7. Pour the sauce over the lamb and garnish with green coriander and ginger. Serve hot.
2. Add yoghurt and continue to stir-fry till the liquid evaporates again.
3. Stir in red chilli powder dissolved in 2 tbsp water for a minute. Add brown onion paste dissolved in 3 tbsp water and continue to fry. Add 1 tbsp water when the liquid evaporates, to ensure that the sauce and lamb do not burn.
4. Add half the black pepper and cumin powders and 6 cups water; bring to the boil. Cover, lower heat, seal the lid with dough and simmer for at least 1 hour.
5. Unseal and remove the lamb from the gravy. Strain the gravy, return to the stove and reduce the gravy to pouring consistency.
6. Add mace, cardamom powder, and saffron with vetivier mixed in milk. Cook for about 5 minutes.
7. Pour the sauce over the lamb and garnish with green coriander and ginger. Serve hot.
serving amount
serves: 4
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