Ingredients:

• Lamb with bones, cut into small pieces 1 kg
• Ghee 2 tbsp / 30 gm
• Onion, sliced 1
• Cinnamon (dalchini), 1” sticks 2
• Bay leaves (tej patta) 2
• Onion, chopped 1
• Black cardamoms (badi elaichi) 3
• Cloves (laung) 5
• Coriander (dhaniya) powder 2 tsp / 3 gm
• Red chilli powder 1 tsp / 2 gm
• Turmeric (haldi) powder 1/2 tsp / 1 gm
• Garlic (lasan) paste 21/2 tsp / 15 gm
• Ginger (adrak paste) 2” piece
• Salt to taste
• Yoghurt (dahi), beaten 1 cup / 180 gm
• Refined flour (maida) 1 tsp / 3 gm
• Garam flour (besan) 2 tsp / 6 gm
• Garam masala 1 tsp / 2 gm
• Mace (javitri), powdered 1/2 tsp / 1 gm
• Aniseed (saunf), powdered 1 tsp / 2 gm
• Green cardamoms (choti elaichi), powdered 5
• Saffron (kesar) a few srtands
• Lemon (nimbu) juice 1 tbsp / 15 ml
• Green coriander (hara dhaniya) 4 tbsp / 100 gm
• Vetiver (kewda) essence (optional) 2 tsp / 10 ml

Directions:

• Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; sauté over medium heat until golden brown. Add the lamb, chopped onion, black cardamoms, and cloves; cook till the liquid has evaporated. Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; sauté until the oil separates. Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
• Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside. Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; sauté over low heat, stirring constantly until light brown.
• Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil. Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes. Vetiver essence is added just before serving, but it is optional.
• Garnish with green coriander and serve with tandoori roti or badshahi naan.

Preparation Time: 30 min
Cooking Time: 1 hour
Serves: 6