Dhaniwal Qorma

Method

For the meat:

Pressure cook (2-3 whistles) the lamb meat with sea salt and water. Keep aside. Do not throw away the water. It will form the gravy of the dish.


For the gravy:

In a wok / kadhai add oil. Add cloves and cardamoms.

Add onion puree and garlic paste. Saute till light brown in color.

Add turmeric powder, coriander powder and salt. Saute. Add 1 Tbsp water to de-glaze if necessary.

Add yogurt. Let it cook for 3-4 minutes on high heat.

Add the saffron infused milk and the pressure cooked meat. Cook for 5-6 minutes.

Add pepper and coriander leaves. Cover the wok. Let it simmer on low heat till the gravy starts to thicken a little.

Serve.