SERVES – 8
Lamb – 1 kg
Mustard oil – ½ cup, Turmeric pwd – 1tsp, Red chilli pwd – 1tsp, Corriander pwd – 2tbsp, Cumin pwd – 1tsp, Garam masala pwd – 2 tsp, Ginger garlic paste – 2tbsp
Mustard oil – 1 cup, Cinnamon – 1” stick, Cardamom – 8nos, Cloves – 12 no’s, Bay leaf – 4 no’s, Whole dry red chilli -4nos, Grated onion – 600 Gms, Ginger garlic paste – 2 tbsp, Tomatoes grated – 400 Gms, Salt – to taste, Garam masala pwd – 1 tsp
1-Marinate the lamb cubes with Turmeric pwd, Red chilli pwd, Corriander pwd, Cumin pwd, Garam masala pwd Ginger garlic paste & mustard oil.
2-Allow the marinated lamb to rest for 4 hrs.
3-Heat Oil in a pan, add whole spices (cinnamon, cardamom, clove, bay leaf, dry red chilli) allow them to crackle. Followed by add onions cook till golden brown.
4-Add ginger garlic paste sauté it with onion for 5 minutes. Add marinated lamb along with salt & bhunnao it gently with onions, till it starts releasing moisture.
5-Cover the pot and continue cooking on slow flame. After 20 minutes once the lamb is 75% cooked add tomatoes mix it gently & continue cooking. In the meantime fry the diced potatoes on medium to hot oil till soft.
7-Once the lamb is cooked & masala is thick in texture add fried potatoes and mix them. Adjust seasoning with salt & finish with chopped Corriander & garam masala pwd.