1 kg (2.2 lb) Lamb with bones, cut into small pieces
2 tbsp (30 g) 1 oz Ghee
1 Onion, sliced
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
1 Onion, chopped
3 Black cardamom (badi elaichi)
5 Cloves (laung)
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
2 1/2 tsp (15 g) Garlic (lasan) paste
2 inch piece Ginger (adrak) paste
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
1 tsp (3 g) Refined flour (maida)
2 tsp (6 g) Gram flour (besan)
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Mace (javitri), powdered
1 tsp (2 g) Aniseed (saunf), powdered
5 Green cardamom (choti elaichi), powdered
a few strands Saffron (kesar)
1 tbsp (15 ml) Lemon (nimbu) juice
4 tbsp (32 g) 1 oz Green coriander (hara dhaniya)
2 tsp (10 ml) Vetivier (kewda) essence (optional)
2 tbsp (30 g) 1 oz Ghee
1 Onion, sliced
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
1 Onion, chopped
3 Black cardamom (badi elaichi)
5 Cloves (laung)
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
2 1/2 tsp (15 g) Garlic (lasan) paste
2 inch piece Ginger (adrak) paste
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
1 tsp (3 g) Refined flour (maida)
2 tsp (6 g) Gram flour (besan)
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Mace (javitri), powdered
1 tsp (2 g) Aniseed (saunf), powdered
5 Green cardamom (choti elaichi), powdered
a few strands Saffron (kesar)
1 tbsp (15 ml) Lemon (nimbu) juice
4 tbsp (32 g) 1 oz Green coriander (hara dhaniya)
2 tsp (10 ml) Vetivier (kewda) essence (optional)
method
1. Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; saute on medium heat until golden brown. Add the lamb, chopped onion, black cardamom, and cloves; cook till the liquid has evaporated.
2. Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; saute until the oil separates.
3. Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
4. Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside.
5. Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; saute on low heat, stirring constantly until light brown. Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil.
6. Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes.
7. Vetivier essence is added just before serving, but it is optional.
8. Garnish with green coriander and serve with tandoori roti
2. Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; saute until the oil separates.
3. Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
4. Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside.
5. Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; saute on low heat, stirring constantly until light brown. Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil.
6. Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes.
7. Vetivier essence is added just before serving, but it is optional.
8. Garnish with green coriander and serve with tandoori roti
serving amount
serves: 6
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