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Ingredients
|
Quantity
|
|
Lamb or mutton – cut in 1” pieces
|
1 pound
|
|
Saffron – in boiled 2 hrs 20 min
|
1 pinch
|
|
Cashew nuts
|
1 ½ ounces
|
|
Red chilli peppers
|
2
|
|
Chopped ginger
|
2 tbsp
|
|
Small cinnamon stick
|
1
|
|
Cardamom pods
|
3
|
|
Garlic cloves
|
3
|
|
Whole cloves
|
6
|
|
Ground coriander
|
1 tbsp
|
|
Cumin seeds
|
¼ tsp
|
|
Water
|
3 tbsp
|
|
Vegetable oil
|
7 tbsp
|
|
Medium – onion – finely chopped
|
2
|
|
Salt
|
to taste
|
|
Yoghurt
|
1 2/3 cups
|
|
Water
|
1 ½ cups
|
Cut Meat. Place saffron in boiled water. Place cashew, peppers,
ginger, cinnamon, cardamom, cloves, garlic, coriander, cumin and 3 tbsp water
in blender and blend to a smooth puree. Heat vegetable oil in a deep-frying pan
and saute onions until golden brown. Pour the puree into the sauce pan and add
yogurt, meat dissolved saffron, salt and water. Bring to boil, lower heat to
medium and cook for 30-40 minutes. serve hot
