Ingredients:

• 3lbs – lamb
• 10 – Cardamom
• 10 – Clove
• 3-4 pieces -Decline
• 1 tbsp- Jeera
• 1 tbsp – Dhania
• 2 tbsp – Ginger-Garlic paste
• 8 – Onions (small)
• 5-6 – Green chilli
• 1-2 tsp – Turmeric(Haldi)
• 1-2 tsp – Red Chilli powder
• 4-5 tbsp -Vegetable oil
• 2 -Tomatoes

Method:

1. Keeping 3 onions aside, grind the rest of the spices into a fine paste.
2. Cut the 3 onions and fry till golden brown in 4 tbsp of oil.
3. Carefully, add the ground paste.
4. Fry till oil separates from the paste.
5. Add tomatoes and the lamb.
6. Cook for 15 minutes on medium flame till lamb is almost done.
7. To increase the amount of gravy, salt and water.
8. Keep on medium flame for another 30 minutes, until the lamb pieces become soft.
9. Lamb curry is done when oil forms a layer over the curry.
10. Add coriander leaves to garnish.

Recipe courtesy of Jaydev