1 kg (2.2 lb) Lamb, cut into pieces
4 cups (1 litre) 32 fl oz Water
5 tsp (10 g) Aniseed (saunf) powder
5 Garlic (lasan) cloves, crushed
1 tsp (2 g) Ginger powder (sonth)
Salt to taste
5 cups (1 litre) 32 fl oz Milk
6 Green cardamom (choti elaichi), split open
1 tbsp (25 g) Onion, paste, fried
1 tbsp (6 g) Black pepper (kali mirch) powder
1/2 cup (100 g) 3 1/2 oz Ghee
4 cups (1 litre) 32 fl oz Water
5 tsp (10 g) Aniseed (saunf) powder
5 Garlic (lasan) cloves, crushed
1 tsp (2 g) Ginger powder (sonth)
Salt to taste
5 cups (1 litre) 32 fl oz Milk
6 Green cardamom (choti elaichi), split open
1 tbsp (25 g) Onion, paste, fried
1 tbsp (6 g) Black pepper (kali mirch) powder
1/2 cup (100 g) 3 1/2 oz Ghee
method
1. Boil the lamb in water with the aniseed powder, garlic, ginger powder, and salt till it is tender. Remove the lamb and keep aside. Strain the stock in another pan and keep aside.
2. In a separate pan, boil the milk with green cardamom. Simmer till the milk is reduced to half. Add fried onion paste, black pepper powder, and ghee. Mix well.
3. Add the lamb and the stock. Stir well and bring the mixture to the boil. Continue to boil for 5 - 7 minutes and then reduce the heat to low and simmer for another 10 minutes.
4. Serve hot.
2. In a separate pan, boil the milk with green cardamom. Simmer till the milk is reduced to half. Add fried onion paste, black pepper powder, and ghee. Mix well.
3. Add the lamb and the stock. Stir well and bring the mixture to the boil. Continue to boil for 5 - 7 minutes and then reduce the heat to low and simmer for another 10 minutes.
4. Serve hot.
serving amount
serves: 6 - 8
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