Ingredients:

1 lb. tender lamb, cut into cubes
1 stick cinnamon
23 cloves
12 cardammom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd (yogurt)
1 pod garlic
1″ piece ginger
4 tbsp ghee(clarified butter)
23 tsp chopped coriander leaves
Salt to taste

Preparation:

Powder 1/2 the cinamon stick, 1 clove and 1 cardommom.
Mix with some salt and rub this on the lamb.
Set aside for 10 minutes.
Pressure cook the lamb till soft.
Drain and set aside.
In 1 tbsp ghee, fry the green chillies,1/2 a
sliced onion, poppy seeds, ginger and garlic.
When the onion turns translucent, remove, drain
and blend to a smooth paste with the curd and
remaining cinamon, clove and cardammom.
Heat the remaining ghee and saute the onion cubes.
When the onion turns translucent, add the blended.
paste and fry till the oil starts leaving the sides of the masala.
Now add the chopped tomatoes and fry for another couple of minutes.
Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs.
Remove from heat and mix in the cooked lamb and salt to taste.
Add some water if the dish is too dry and heat through.If the meat was not fully cooked before, it should in this step.To do this, sprinkle some water and cook covered on a
low flame till the lamb is soft and has absorbed most of the masala.
Serve garnished with chopped coriander leaves.

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