Difficulty: Moderately Easy
Things You’ll Need:
- Lamb (without bones) 3/4 pound
- Yogurt 1/4 cup
- Saffron 1/4 teaspoon
- Onions 3/4 large
- Garlic Paste 2 teaspoon
- Ginger Paste 2 teaspoon
- Turmeric (Haldi powder) 1/2 teaspoon
- Vegetable Oil 1/2 cup
- Poppy Seed(Gasagasaalu , Khas Khas seeds) 2 teaspoon
- Black pepper corns (pepper corns)
- Dry Red Chili 5 medium
- Cloves (Whole) 1/2 teaspoon
- Cinnamon Sticks (flat) 3 inch
- Cardamom 10
- Salt to taste
Step1
Remove seeds from the dry red chilis. Next, adding a little amount of water, grind until soft, all the ingredients of set 2. Cover and keep aside.
Step2
Cut lamb meat into bite sized pieces. Mix lamb, yoghurt, turmeric and salt. Keep aside.
Step3
Heat oil in a wide non-stick skillet and when oil is hot, add chopped onions and fry until onion is deep brown. Remove half of these browned onions and keep aside. To the remaining onions in the skillet, add ginger and garlic pastes and fry for 3 minutes. Next, add lamb pieces and 1/2 cup of warm water, cover and cook until meat is soft.
Step4
Now, add the remaining browned onion which was kept aside along with saffron and the spice paste, cover and cook on low heat for a further 15 minutes.
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