Ingredients:
• 1.3 kg – lamb – (lamb on the bone is ideal – a few boneless pieces can be used too)
• 100 g – Yoghurt
• 1-2 pieces – Cinnamon
• 3 – black Cardamoms
• 6 – green Cardamoms
• 6 tbsp – whole aniseed
• 1/2 cup – Ghee
• 2 tsp – gram flour
• 1 bunch – fresh Mint –
• dried Mint as desired
• 3 – Cloves
Method:
- Boil the lamb with the cinnamon, cardamoms and aniseed. (Tie the spices in a muslin pouch as they have to be discarded once the lamb is cooked.)
- Boil till the lamb is almost done. Reserve the water the lamb has been cooked in.
- Separately mix the besan in a little water till smooth. Keep aside.
- In a vessel, add the yoghurt, ghee and besan paste. Mix well.
- Turn on the heat and cook, stirring non-stop, till the mixture comes to a boil.
- Add the cloves and keep boiling till the ghee separates from the yoghurt.
- This takes a good 30 to 40 minutes.
- Once done, add the boiled lamb.
- Add the water that the lamb was boiled in, as needed.
- Do not throw away the remaining water, as you may need it if the curry becomes too thick.
- Add salt and the fresh mint sprigs.
- Once the lamb is tender, discard the mint sprigs.
- Add the dried mint (a few tsps will be enough) and cook for a few minutes more.
- Serve boiling hot with rice.
- The gravy should not be too thick when served.
Recipe courtesy of Aaliya