|
Ingredients
|
Quantity
|
|
Lamb
|
2 ½ pounds
|
|
Salt
|
to taste
|
|
Turmeric
powder
|
¼ tsp
|
|
Chilli powder
|
1 tsp
|
|
Coriander
powder
|
1 tbsp
|
|
Onion chopped
|
1 medium
|
|
Oil
|
3 tbsp
up to 4
|
|
Ginger paste
|
1 tsp
|
|
Garlic paste
|
½ tsp
|
|
Tomato chopped
|
1
|
|
Black
pepper
|
6 whole
up to 8
|
|
Cloves
|
3 to 4
|
|
Illaichi
|
2
|
|
Jeera
|
¼ tsp
|
Fry the
onion in the oil until brown. Mix all the ingredients together and add to the
pot and stir till the tomato has become soft and the water has dried. Then add
the meat and again let the water dry.
Add 3-4
glasses of water, cover and leave to tenderize.
When meat
is almost done add any of the following vegetables: Palak, tomato, Cauliflower,
Turnip (Shaljam), Beet, Zucchini.
Garnish
with fresh dhuniya (cilantro) leaves and chopped green chillies.
