Ingredients
- Diced lamb 600 grams
- Onions medium 3
- Oil 3 tablespoons
- Green cardamoms 3
- Black cardamom 1
- Cloves 4-5
- Cinnamon 1 stick
- Black peppercorns 7-8
- Ginger paste 1 1/2 teaspoons
- Garlic paste 1 1/2 teaspoons
- Coriander powder 1 tablespoon
- Red chilli powder 1 1/2 teaspoons
- Salt to taste
- Yogurt,whisked 1/2 cup
- Cashew nut paste 1/4 cup
- Garam masala powder 1 teaspoon
- Fresh cream 1/2 cup
Preparation
- Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant.
- Add onions and sauté until lightly browned.
- Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan.
- Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously. Add coriander powder, red chilli powder and salt. Sauté for another two to three minutes.
- Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till the lamb pieces are tender. Add cashew nut paste and garam masala powder.