Lamb (cut into 1inch) 200gm
Onions (sliced) 75gm
Garlic 20gm
Clarified butter 50gm
( desi ghee)
Green cardamom 1nos
Clove 1nos
Cinnamon 1nos
Bay leaf 1nos
Yogurt 200gm
Red chilli powder ½ tspn
Turmeric powder a pinch
Coriander powder ½ tspn
Salt to taste
Mutton stock 75ml
Preparation:
Grate 10gm peeled garlic and rub into the lamb pieces. Slice the remaining garlic. Heat fat, sauté garlic until light golden. Add in onions and sauté until onions turn golden. Add lamb, salt, whole spices and stir for above 5 minutes. Add the powdered spices, stir for a minute. Add curd, stir until fat leaves the mixture. Add in stock. Cover with a lid and simmer for about an hour. Adjust salt, garnish with a slice of garlic.
Serve hot with hot chapattis or paranthas.
