1 kg (2.2 lb) Lamb
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
Salt to taste
a pinch Asafoetida (hing)
2 Black cardamom (badi elaichi), crushed
2 Bay leaves (tej patta)
1/4 cup (1 3/4 ml) 1 3/4 fl oz Milk
1/4 tsp (50 ml) 1 3/4 fl oz Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil (for tempering)
1/2 tsp (1 g) Garam masala
4 Cloves (hung)
4 Green cardamom (choti elaichi)
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
Salt to taste
a pinch Asafoetida (hing)
2 Black cardamom (badi elaichi), crushed
2 Bay leaves (tej patta)
1/4 cup (1 3/4 ml) 1 3/4 fl oz Milk
1/4 tsp (50 ml) 1 3/4 fl oz Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil (for tempering)
1/2 tsp (1 g) Garam masala
4 Cloves (hung)
4 Green cardamom (choti elaichi)
method
1. Cook the lamb with water in a pot on high heat.
2. Add turmeric powder, ginger powder, aniseed powder, salt, asafoetida, black cardamom, and bay leaves. Cook covered, for about 20 minutes on high heat. Stir occasionally.
3. Once the lamb is almost tender, cook uncovered on low heat.
4. Beat the milk and yoghurt into a smooth mixture. Add this to the lamb, stirring constantly. Bring to the boil, stirring continuously. Cook for 5 minutes more, after it comes to the boil.
5. In a small pan, heat the oil. Saute the cloves and green cardamom for a few seconds. Add this spice mixture to the lamb. Serve with steamed rice.
2. Add turmeric powder, ginger powder, aniseed powder, salt, asafoetida, black cardamom, and bay leaves. Cook covered, for about 20 minutes on high heat. Stir occasionally.
3. Once the lamb is almost tender, cook uncovered on low heat.
4. Beat the milk and yoghurt into a smooth mixture. Add this to the lamb, stirring constantly. Bring to the boil, stirring continuously. Cook for 5 minutes more, after it comes to the boil.
5. In a small pan, heat the oil. Saute the cloves and green cardamom for a few seconds. Add this spice mixture to the lamb. Serve with steamed rice.
serving amount
serves: 6 - 8
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