• tender lamb 1 lb, cut into cubes
• Cinnamon 1 stick
• 23 cloves
• Cardamom 12
• 4 chopped green chillies
• Onions 2 large, cut into cubes
• 2 large chopped tomatoes
• Red chilli powder ½ table spoon
• Turmeric powder ¼ table spoon
• Cumin powder ½ table spoon
• Dhania (coriander)powder ½ table spoon
• Sugar ½ table spoon
• Poppy seeds 1 ½ table spoons
• Curd (yoghurt)1 cup
• Garlic 1 pod
• Ginger 1? piece
• Ghee (clarified butter) 4 table spoons
• Chopped coriander leaves 23 table spoons
• Salt of your taste

Powder ½ to the cinnamon stick, to 1 clove and to1 cardamom.

Now mix with some salt and rub this on the lamb.
After that set aside for 10 minutes.

Now Pressure cooks the lamb till it’s soft.
After that drain and set aside.

Now fry the green chillies, ½ sliced onion, poppy seeds, ginger and garlic in1 table spoon ghee.
After the onion turns translucent, remove it and drain

Now blend it to a smooth paste with the help of curd and remaining cinnamon, clove and cardamom.

When it’s finish heat the remaining ghee and saute the onion cubes.

When you see the onions are turning into translucent, then add the blended paste in it and then fry till the oil starts leaving the sides of the masala.

Now add the chopped tomatoes in it and fry for another couple of minutes.

After that add the chilli powder, sugar, dhaniya, cumin and turmeric powder and then again fry for another 30 seconds.

Now remove it from the heat and mix it in the cooked lamb and put salt of your taste in it.
Check and add some water if the dish is too dry and heat through.

Then check whether meat is fully cooked before or not. If the meat was not fully cooked before, it should be done in this step.

For doing this, sprinkle some water in it and cook by covering it on a low flame. Cook it till the lamb is soft or has absorbed most of the masala.

Serve it with chopped coriander leaves.

by Pak101.com (few years ago!) / 1115 views