Ingredients |
|
| Lamb, cut into large cubes | 500 gm |
| Ghee | 4-5 table spoon |
| Saffron (kesar) | 1 tea spoon |
| Curd (dahi) | 1 cup |
| Bay leaf (tej patta) | 1 |
| Asafoetida (hing) | 1 lump |
| Turmeric powder (haldi) | 1 tea spoon |
| Salt | to taste |
Spices Grind to paste |
|
| Dried ginger powder (sauth) | 1 table spoon |
| Garlic paste | 2 table spoon |
| Fennel seeds (saunf) | 1 table spoon |
| Caraway( shahi jeera) | 1 tea spoon |
| Pepper corns (Kali mirch) | 7-8 tea spoon |
| Cinnamon sticks (dalchini) | 2” piece |
| Brown cardamoms (moti elaichi) | 2 |
| Green cardamom (chhoti elaichi) | 4 |
| Cloves ( laung) | 4-5 Pieces |
| Whole Red chilli (lal mirch) | 3-4 Pieces |
| Mace (javitri) | ½ tea spoon |
Method
- 1. Grind together the spices and keep aside
- 2. Soak saffron in curd.
- 3. Heat ghee and fry the lump of asafetida and bay leaf.
- 4. Add meat and fry until well browned
- 5. Pour in the curd and saffron and fry until liquid is absorbed
- 6. Add the ground spices, turmeric powder and salt and cook it for sometimes
- 7. Add a glassful of water and bring to a boil, reduce heat, and simmer, covered, until tender.
- 8. Remove cover and cook until liquid is gone. Serve it hot.
- Recipe Type : Curries, Mutton, Non vegetarian
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