SERVES – 6
Cooking oil-1cup, Cinnamon -1’’, Cardamom-5nos, Clove-5nos, Shahi jeera – 1tsp, cumin seeds-2tsp, Sliced onion – 250 gms, Lamb fillet – 1kg, Ginger & garlic paste – 3tbsp, Coriander pwd – 3tbsp, Turmeric pwd – 1tsp, Chilli pwd – ½ tsp, Broken wheat – 50 gms, Chana dal – 30 gms, Urad wash -30 gms, Arhar dal – 30 gms, Salt – to taste, Dry rose petals – ½ cup, Garam masala pwd-1tsp, Ghee Amul – ½ cup, Black pepper pwd – 2tsp, Ginger Juliennes – 20 gms, Mint -1cup, Onion crisp – ½ cup, Garam masala -1tsp, Corriander chopped – ½ cup, Lemon wedge- 5nos
1-Heat oil in a pan add cinnamon, cardamom, clove,Shahi jeera & cumin.Allow them to sputter followed by add sliced onion cook till golden brown,
2-Add lamb fillets to the above onions, bhunnao them gently on a slow flame for 10minutes.
3-Add ginger garlic paste followed by coriander pwd bhunao the lamb for another 5 minutes add soaked, broken wheat, along with chana dal, urad wash, arhar& salt mix them gently .Add 3 cups water & pressure cook the lamb.
4-Lamb will be cooked through after 6-7 whistles open the lid & blend the lamb with stick blender.
5-continue cooking on a slow flame stirring regularly in between.
6-Add ghee, pepper pwd, garam masala pwd, rose petals, half the amount of mint leaves, coriander leaves, ginger juliennes& crisp onions.
7-Keep stirring towards the end adjust seasoning with salt & lemon juice. Serve the rest mint leaves, lemon wedge, crisp onions, ginger juliennes & chopped coriander as an accompaniment.