Ingredients:

Lamb, rib pieces 500 gm
Ginger (adrak) paste 2 tsp / 12 gm
Garlic (lasan) paste 2 tsp / 12 gm
Ghee 2 tbsp / 30 gm
White butter 2½ tbsp / 50 gm
Onion, medium, sliced 1
Cinnamon (dalchini), 1” sticks 2
Bay leaves (tej patta) 2
Green cardamom (choti elaichi) powder 1 tsp
Yogurt (dahi) ¼ cup / 45 gm
Almond (badam) paste 1 tbsp / 15 gm
Salt to taste
Cream 2 tbsp / 40 ml
Whole milk fudge (khoa) 1 tbsp / 15 gm
White pepper (safed mirch) powder ½ tsp / 1 gm
Saffron (kesar), dissolved in
1 tbsp water a few strands

Method:

1.Marinate the lamb with ginger and garlic pastes for at least 30 minutes. Heat the ghee in a pan; add the white butter, onion, cinnamon sticks, bay leaves, and green cardamom powder. Sauté till the onion turns brown.

2.Add the lamb, mix well, and cook on high heat for 5 minutes or till the lamb is browned. Add the yogurt and almond paste; cook for 40-45 minutes on a low flame or till the lamb is tender. Add the remaining ingredients and mix thoroughly. Serve hot.

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