Ingredients:
Lamb, cut into pieces 1 kg
Vegetable oil ½ cup / 100 ml
Onions, finely chopped 2
Fennel (moti saunf) seeds 1 tsp / 2 gm
Coriander (dhaniya) powder 1 tsp / 1½ gm
Cumin (jeera) powder 1 tsp / 1½ gm
Cloves (laung) 8
Cinnamon (dalchini), 2” stick 1
Green cardamoms (choti elaichi) 5
Ginger (adrak) paste 1 tbsp / 18 gm
Garlic (lasan) paste 1 tbsp / 18 gm
Salt to taste
Yogurt (dahi) 1½ cups / 250 gm
Garam masala ½ tsp / 1 gm
Method:
1.Heat the oil in a pan; add the onions, sauté till light brown. Add the whole and powdered spices, lamb, ginger paste, garlic paste, salt, and yogurt; mix well. Cover with a thick lid that can hold about 1 cm of water on it, and cook on a low flame for 2 hours. Remove the lid and continue to cook if you want the preparation to be dry. Add the garam masala, mix well and serve hot.
Note: This is dum pukht style of cooking. The lamb cooks in its own juices and as long as there is water on the lid, the ingredients inside the pan will never burn.
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