Ingredients:

Lamb, boneless, diced 800 gm
Lamb stock 1 litre
Almonds 15 gm/1 tbs
Cardamoms 2
Cardamom powder a pinch
Cashew nuts 15 gm/1 tbs
Chili powder 5 gm/1 tsp
Cinnamon 1” stick
Cloves 4
Dough to seal dish
Garlic paste 30 gm/2 tbs
Garlic paste, browned 30 gm/2 tbs
Ginger paste 30 gm/2 tbs
Mace (javitri) powder a pinch
Oil 90 gm/6 tbs
Onion paste, browned 30 gm/2 tbs
Saffron a pinch
Salt to taste
Sunflower seeds 15 gm/1 tbs
Sweet ittar few drops
Tomato purée 120 ml/ ½ cup
Yogurt 120 gm/ ½ cup

Method:

1. Heat oil in a kadhai and crackle whole spices (cardamoms, cloves and cinnamon). Add ginger and garlic pastes. Sauté till almost dry. Add the lamb pieces along with chili powder, onion paste, yogurt, tomato purée, salt and stock. Cook till the meat is half done. Add the browned garlic paste and continue cooking till the lamb is tender.
2. Remove lamb pieces to an oven proof dish. Strain the gravy into another pot. Meanwhile, blanch almonds and deep fry till golden brown. Deep fry sunflower seeds and cashew nuts separately till golden brown. Mix the three in a blender with 4 tablespoons of water and make a brown colored nut paste.
3. Add to the strained gravy and cook for 2 to 3 minutes. Pour the gravy over the lamb pieces. Sprinkle with mace and cardamom powders, saffron and sweet ittar. Cover and seal the dish with dough and cook in a preheated oven at 275 ºF for 10 minutes.

To Serve: Remove cover and wipe edges of the dish. Serve hot with boiled rice or roti.

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