Ingredients:
Lamb, boneless, cut into cubes 500 gm
Vegetable oil ½ cup / 100 ml
Cinnamon (dalchini), 1” sticks 2
Green cardamoms (choti elaichi) 3
Cloves (laung) 4
Bay leaves (tej patta) 6
Ginger (adrak) paste 1½ tbsp / 27 gm
Garlic (lasan) paste 1½ tbsp / 27 gm
Green chili paste 1½ tbsp / 27 gm
Yogurt (dahi) ¼ cup / 45 gm
Almond paste 1½ cup / 100 gm
Salt 1 tsp / 4 gm
Black pepper (kali mirch) powder ¼ tsp / ½ gm
Saffron (kesar) a few strands
Egg, hard-boiled, quartered 1
Method:
Heat the oil in a pan; add the cinnamon sticks, green cardamoms, cloves, and bay leaves. Sauté till they turn brown. Add the ginger paste, garlic paste, and green chili paste. Fry for a few minutes then add the yogurt and lamb. Mix well. Cover and cook on low heat for 45 minutes or till the lamb is tender. Add the almond paste, salt, black pepper, and saffron; cook for about 5 minutes till well blended. Remove the pan from the heat. Serve hot garnished with hard-boiled egg.
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