Ingredients:

• 1 kg – lamb
• 1.5 cup – yogurt
• 1.5 – ginger, grated
• 2 Cinnamon sticks
• 6 Garlic Cloves
• 1 tbsp – Cardamom seeds
• 1 large onion, chopped
• 2 Garlic cloves, crushed
• 1 tsp – Saffron (soaked in some water)
• ½ tsp – chilli powder
• ½ – ground Almond
• 1 tsp – salt
• 1.5 cup – Milk Cream
• 2 Dried red chillies
• 5 tbsp – oil

Method:

1. Heat oil in a kadai and add cinnamon, cloves and cardamom and fry for a minute.
2. Add onion and fry till soft.
3. Add garlic and ginger and fry for 3 minutes, stirring.
4. Mix in lamb chunks and fry until brown for five minutes.
5. In a separate bowl whip yogurt, saffron, salt and chilli powder.
6. Mix with the lamb.
7. Cook for five minutes.
8. Grind almonds with enough water to form a thick paste and add it to the lamb gravy.
9. Add whole chillies and simmer on low heat for five minutes.
10. Add cream, lower the flame, cover and simmer for 30 to 40 minutes or until lamb is cooked.
11. Uncover the pot for the last 10 minutes of cooking.

Recipe courtesy of Anita Raheja