• Lamb (boned and tender) 450g/ 1 lb
• Natural yogurt (dahi) 60 ml/ 4 tbsp
• Onions (skinned coarsely chopped) 3 large
• Garlic cloves 2 (skinned and chopped)
• Ginger (fresh) 2.5 cm / 1 inch piece (peeled and chopped)
• Black pepper corns 8 (coarsely crushed)
• Cardamoms 4 (coarsely crushed)
• Cardamoms (black) 1 (coarsely crushed)
• Cloves 2 (coarsely crushed)
• Salt 5 ml/ 1 level tsp
• Chili pd 5 ml/ 1 level tsp
• Coriander (ground) 10 ml/ 2 level tsp
• Water 600 ml/ pint water
• Coriander leaves 15ml/ 1 level tbsp (chopped)

Remove all excess fat from the meat.

Cut into 4 cm (1 1/2 inch) pieces.

Spoon the yogurt into a piece of muslin draped over a bowl, tie up ends securely and hang to drain over the bowl.

Keep one chopped onion aside.

Put he remaining onions, garlic and ginger in blender or food processor and blend to a smooth paste.

Heat the ghee in a heavy based sauce pan, add the roughly chopped onions, stirring frequently, fry to a pale golden colour.

Add the crushed spices, salt and meat.

Stirring constantly, fry the meat for 5-8 minutes to a rich brown colour.

The ghee will start to separate at this stage.

Add the ground onion paste continue stirring and frying for another 10 minutes until the mixture is well browned.

Add the chili pd and the ground coriander.

Stir well, and then add the drained yogurt 15 ml (1 tbsp) at a time and stirring continuously, fry until the ghee once again begins to separate.

Soon after this the masala will begin to stick to the bottom of the pan.

This is an indication that the meat has been cooked enough and you can now add the water. Mix well.

Cover with a tight fitting lid, reduce the heat and simmer for 1 1/4 to 1 1/2 hours or until the meat is really tender and the sauce has thickened.

Transfer to a heated dish, sprinkle with coriander leaves and serve hot.

by Pak101.com (few years ago!) / 1005 views