Ingredients:

Lamb 500 gm
Bay leaf (tej patta) 1
Black peppercorns 2.5 gm/ ½ tsp
Cashew nuts 80 gm/ 1/3 cup
Cinnamon 2” stick
Cloves 4
Coconut milk 240 ml/1 cup
Cooking oil 80 ml/ 1/3 cup
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Ginger paste 10 gm/2 tsp
Green chillies 4
Onions, chopped 160 gm/ 2/3 cup
Poppy seeds 2.5 gm/ ½ tsp
Potatoes, diced 180 gm/ ¾ cup
Salt to taste

Method:

1. Lamb shanks are ideal for this dish. However, any stewing cuts or 2” pieces are suitable.
2. Marinade the lamb in half the ginger and garlic pastes for 2 hours. In a non-stick pan heat the oil and sauté the onions till reddish brown. Add the remaining ginger and garlic pastes, cumin seeds, salt, poppy seeds, cashew nuts, green chillies and the whole spices (cinnamon, cloves and black peppercorns).
3.Sauté for 5 minutes on a moderate flame. Add meat peaces and sauté for 8-10 minutes. Every few minutes sprinkle with a tablespoon of water to keep contents of the pan moist. Add 0.5 litre/2 cups water and potatoes. Cover and stew till meat is tender. Add the coconut milk, simmer for a minute then remove from fire.

To Serve: Serve hot with steamed rice.

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