• 1 kg – lamb with bones
• 12 Cloves – Garlic
• 1/4 kg – small Onion
• 1 – Tomato
• 1 tsp – Turmeric powder
• 2 tbsp – oil
• salt as required
• To grind: 6 – whole Dried red chilli
• 20g – whole black pepper Corns
• 1/2 tbsp – Coriander seeds
• 1/4 tbsp – Cumin seeds
• 1/2 inch stick – Cinnamon stick
• 3 – Cardamom
• 1 stalk – Curry leaves
• 1/2 tbsp – raw Rice
• seasoning: 1 tsp – Mustard Seeds
• 1/2 tsp – Fenugreek seeds
- Heat oil in a wide kadai or a pressure cooker.
- Add the seasoning, when the mustard seeds start to splutter add the finely chopped onion and roughly chopped garlic pods, fry it till the raw smell goes and onion becomes slightly brown in colour.
- Now add the lamb and turmeric powder, stir well so that the lamb gets a coating of the onion and turmeric powder.
- Cover the pan and cook the lamb in its own juice, when all water comes out from the lamb, pour some more water and cook the lamb properly.
- Meanwhile dry fry all the other ingredients to grind and blend them in a blender.
- When the lamb is completely cooked, add the grounded spices and allow the gravy to boil till it thickens. Add salt to taste.
- Serve with rice, roti, dosa or idli.
- Recipe Courtesy: Taste of Pearl City
Recipe courtesy of Ayeesha Riaz