SNO INGREDIENTS QUANTITY
1 LAMB ( WITH BONE) 500-600 GMS
2 RED CHILLY WHOLE 15 NO
3 CORIANDER SEEDS 2 TEA SPOON
4 CUMIN SEEDS 1 TEA SPOON
5 GARLIC 15 CLOVES
6 GINGER 1 INCH SQUARE PIECE
7 ONIONS 60 GMS
8 GREEN CHILLY 4 NO
9 SALT AND PEPPER TO TASTE
10 GREEN CARDAMOM 5 NO
11 BLACK CARDAMOM 1 NO
12 CINNAMON STICK 1 PIECE
13 CURD 100 ML
14 CORIANDER LEAVES A FEW SPRIGS
15 TURMERIC POWDER A THICK PINCH
16 CLARIFIED BUTTER OR REFINED OIL 60 ML
METHOD
1 Cut, clean and wash lamb in to small pieces ( around 1-2 inches pcs)
2 Dry roast red chilies, coriander seeds and cumin seeds, cool and grind to a powder.
3 Make ginger, garlic and green chilies in to paste.
4 Heat clarified butter in kadhai or thick bottomed pot, add the whole spices, crackle it for a minute.
5 Add ginger, garlic and chilies paste, bhuno ( fry ) till it turns golden.
6 Add finely chopped onions and bhuno till golden brown, add salt and pepper.
7 Add meat continue cooking for around 5 minutes, add powdered masala ( red chilly, cumin seeds and coriander seeds) turmeric powder.
8 Add whisked curd and continue cooking, stirring continuously, after 10 minutes add sufficient water and let it simmer till the meat is cooked and gravy is a bit thicker.
9 Adjust seasoning and serve hot garnished with chopped coriander leaves
