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Ingredients
Whole Spices:
- 4 Black Cardamoms
- 3 green cardamoms
- 5 cloves
- 1 tsp Cumin
- 1 inch Cinnamon
Ground Spices:
- 1 tsp Asafoetida
- 1 pinch turmeric powder
- 4 tsp Kashmiri Red Chili Powder
- 1.5 tsp Dry ginger powder
- 1.5 tsp fennel powder
Rest:
- Salt - to taste
- 1 tbsp oil
- 1.5 cups water
- 1.5 tbsp curd
For the last flourish (To be ground fresh):
- 2 green cardamoms
- 1.5 tsp Cumin
Ingredients
Whole Spices:
Ground Spices:
Rest:
For the last flourish (To be ground fresh):
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Instructions
- Grind all the whole spices to a coarse powder using spice grinder or a mortar and pestle.
- In a 5-litre pressure cooker, heat 2 tbsp vegetable oil. Once hot, add the rough ground whole spices and asafoetida and fry it till fragrant, about 30 seconds.
- Add the washed and dried lamb. Stir to mix well with the spices. Keep stirring and frying the meat till it changes colour and the moisture dries up. Add salt and Kashmiri chilli powder and stir till the pieces of meat are coated with the oil and spice mix.
- Add whisked curd and stir for a few minutes till it changes colour. Next add the dry ginger powder and fennel powder. Stir well.
- Add the remaining water and close the pressure cooker and cook on a medium to high flame for 5 to 6 whistles.
- Once the pressure has released, open the cooker and stir the meat well. Check for the salt and texture of meat. Sprinkle the ground cardamom and cumin powder and mix.
Serving suggestion:
- Garnish with chopped coriander.
- Serve hot with steamed rice and pickled onions.