1-1 1/2 kg lamb leg cubes, boneless
500 g desi ghee
6 onions, chopped
2 Tbsp ginger, crushed
2 Tbsp garlic paste
3-5 bay leaf
3 green cardamom
2 cinnamon (whole)
1 Tbsp cumin seeds
1 Tbsp coriander seeds (whole)
1 tsp mace (javitri)
1 1/2 tsp dry ginger powder
1/2 Tbsp red chilli powder
Salt to taste
5 tomatoes
2 cups yogurt
1 serving spoon cream |
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Wash lamb cubes well and strain excess water.
Now heat desi ghee in a pan and saute onion till light brown.
Then add crushed ginger, garlic paste and saute.
Next, add all the other spices with tomatoes and cook for 10-15 minutes. Keep adding water as required.
Now add mutton. Cook for 10-15 minutes more.
Add 1 liter water and steam on low flame for 30 minutes, or till tender.
Turn up flame and add yogurt and cream mixed together. Keep stirring till it comes to a boil, to avoid splitting of yogurt.
Cook till gravy becomes thick and a little dry.
Serve with naan or steamed rice.
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