Ingredients:

• Tender lamb, cut into cubes 1 lb.
• Cinnamon 1 stick
• Cloves 23
• Cardamoms 12
• Green chilies, 4 chopped
• Onions 2 large cut into cubes
• Tomatoes 2 large chopped
• Red chili powder ½ tsp
• Turmeric powder ¼ tsp
• Cumin powder ½ tsp
• Dhania (coriander) powder ½ tsp
• Sugar ½ tsp
• Poppy seeds 1 ½ tsp
• Curd 1 cup
• Garlic 1 pod
• Ginger 1” piece
• Ghee (clarified butter) 4 tbsp
• Coriander leaves 23 tsp chopped
• Salt to taste

Method:

• Powder ½ the cinnamon stick, 1 clove and 1 cardamom. Mix with some salt and rub this on the lamb. Set aside for 10 minutes. Pressure-cook the lamb till soft. Drain and set aside. In 1 tbsp ghee, fry the green chilies, ½ a sliced onion, poppy seeds, ginger and garlic. When the onion turns translucent, remove, drain and blend to a smooth paste with the curd and remaining cinnamon, clove and cardamom.
• Heat the remaining ghee and sauté the onion cubes. When the onion turn translucent add the blended paste and fry till the oil starts leaving the sides of the masala. Now add the chopped tomatoes and fry for another couple of minutes. Add the chili powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs.
• Remove from heat and mix in the cooked lamb and slat to taste. Add some water if the dish is too dry and heat through. If the meat was not fully cooked before, it should in this step.
• To do this, sprinkle some water and cook covered on a low flame till the lamb is soft and has absorbed most of the masala. Serve garnished with chopped coriander leaves.