Ingredients:

Lamb escallops (2” × 4”) 750 gm
Bay leaf (tej patta) 1
Black cardamoms 2
Black pepper powder 2.5 gm/ ½ tsp
Cardamom powder 2.5 gm/ ½ tsp
Cinnamon 1” stick
Cloves 6
Cooking oil 120 ml/ ½ cup
Coriander leaves, chopped 5 gm/1 tsp
Garam masala 5 gm/1 tsp
Garlic cloves 45 gm/3 tbs
Ginger 25 gm/1 sq” piece
Onions, sliced 240 gm/1 cup
Poppy seeds 15 gm/1 tbs
Red chili powder 5 gm/1 tsp
Yogurt 240 gm/1 cup

Method:

1. Heat oil in a kadhai and sauté half the onions till golden brown. Remove. Peel and chop the ginger and the garlic. Mix with the browned and raw onions and poppy seeds and blend to a fine paste with 30 ml/2 tablespoons water.
2. Heat the oil left in the kadhai and crackle the black cardamoms, cinnamon, bay leaf and cloves. Add blended paste and sauté for 3 to 4 minutes. Add yogurt and cook for 4 to 5 minutes. Add the lamb pieces and cook for another 3-4 minutes till the fat surfaces.
3. Transfer to a casserole. Add 120 ml/ ½ cup water. Sprinkle red chilli powder, garam masala, cardamom powder and black pepper powder on top. Cover and cook in a preheated oven at 275 ºF for 10 minutes.

To Serve: Garnish with coriander, wipe the edges of the dish and serve with naan.

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