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Ingredients |
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Lamb, rib pieces 500 gm
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Ginger (adrak) paste 2 tsp / 12 gm |
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Garlic (lasan) paste 2 tsp / 12 gm
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Ghee 2 tbsp / 30 gm
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White butter 2½ tbsp / 50 gm
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Onion, medium, sliced 1
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Cinnamon (dalchini), 1” sticks 2
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Bay leaves (tej patta) 2
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Green cardamom (choti elaichi) powder 1 tsp
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Yoghurt (dahi) ¼ cup / 45 gm |
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Almond (badam) paste 1 tbsp / 15 gm
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Salt to taste
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Cream 2 tbsp / 40 ml
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Wholemilk fudge (khoa) 1 tbsp / 15 gm
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White pepper (safed mirch) powder ½ tsp / 1 gm
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Saffron (kesar), dissolved in
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1 tbsp water a few strands
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Directions |
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Marinate the lamb with ginger and garlic pastes for at least 30 minutes. Heat the ghee in a pan; add the white butter, onion, cinnamon sticks, bay leaves, and green cardamom powder. Sauté till the onion turns brown.
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Add the lamb, mix well, and cook on high heat for 5 minutes or till the lamb is browned. Add the yoghurt and almond paste; cook for 40-45 minutes on a low flame or till the lamb is tender. Add the remaining ingredients and mix thoroughly. Serve hot.
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Time:
Preparation time: 30 min.
Cooking time: 1 hr.
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Serves: 4
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