1 kg (2.2 lb) Lamb, washed, cut into 2 inch pieces
2 cups (500 ml) 16 fl oz Water
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Aniseed (saunf) powder
2 tsp (4 g) Ginger powder (sonth)
3 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
a few Bay leaves (tej patta)
3 Black cardamom (badi elaichi)
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
2 cups (60 g) 2 oz Fenugreek (methi) leaves
8 tbsp (120 g) 4 oz Ghee
3 Green chillies, chopped
2 cups (500 ml) 16 fl oz Water
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Aniseed (saunf) powder
2 tsp (4 g) Ginger powder (sonth)
3 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
a few Bay leaves (tej patta)
3 Black cardamom (badi elaichi)
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
2 cups (60 g) 2 oz Fenugreek (methi) leaves
8 tbsp (120 g) 4 oz Ghee
3 Green chillies, chopped
method
1. Cook the lamb in a deep pot or a pressure cooker. Add water, salt, turmeric powder, aniseed powder, ginger powder, cloves, cinnamon stick, bay leaves, black cardamom, garam masala, and asafoetida.
2. Cook on high heat for 15 minutes (4 whistles in a pressure cooker), till the lamb is almost done.Take out the pieces from the stock and put aside.
3. Clean, wash and boil the fenugreek leaves. Strain and grind to a paste.
4. Heat the oil in a deep pan; add the fenugreek paste and saute for 5 minutes, stirring frequently.
5. Add the lamb and saute for 5 minutes. Add the stock and cook till the lamb gets done. Remove from heat, garnish with green chillies and serve.
2. Cook on high heat for 15 minutes (4 whistles in a pressure cooker), till the lamb is almost done.Take out the pieces from the stock and put aside.
3. Clean, wash and boil the fenugreek leaves. Strain and grind to a paste.
4. Heat the oil in a deep pan; add the fenugreek paste and saute for 5 minutes, stirring frequently.
5. Add the lamb and saute for 5 minutes. Add the stock and cook till the lamb gets done. Remove from heat, garnish with green chillies and serve.
serving amount
serves: 4
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